Ingredients

• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground fennel seeds
• 1/2 teaspoon ground cardamom seeds
• 2 cups fresh cilantro leaves, washed and roughly chopped
• 1/4 cup coconut milk
• 1/3 cup fresh coconut (or sweetened, shredded coconut)
• 1 teaspoon minced ginger
• 1 teaspoon sugar
• Pinch of salt
• 1 small green chili, minced
• 1 clove garlic, minced
• Juice of 1/2 lime

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Instructions

1. Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.