1bunchcilantro (coriander), finely chopped about 1 heaped cup
6garlic cloves, crushed or minced
32ozfull fat yogurt1 kg, sour yogurt preferred
1egg
1teaspoonsalt plus extra for sprinkling on cilantro
2tablespooncornstarch
1/4cupwater
Instructions
Heat a small skillet over medium high heat, and saute the chopped cilantro and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
Mix the cornstarch with the water to form a paste.
Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste,and the salt until well combined.
Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don't stop or the sauce will separate. After around 10 minutes or so, the sauce will begin to boil and as soon as that happens take it off the stove.
Add the fried garlic and coriander mix, stir and taste for seasoning. Add any salt you feel it needs, and a splash of water if you think sauce is too thick.
Use this as a base for any yogut stew you like!
Video
Notes
Yogurt: regular plain yogurt full fat works great. You can also sub for Greek yogurt, or if you're in the Middle East and have access to it, go for sour yogurt. It'll give an even tangier flavorThis yogurt sauce is often served alongside vermicelli rice, recipe here.Make sure to keep whisking the yogurt sauce when it's on the stove. If you stop, you risk the sauce splitting and curdling. Just whisk away until it first comes to a boil, then immediately remove it from the heat.Storing leftovers: Leftover cooked yogurt sauce will last tightly covered in the fridge for up to 3 days tightly covered. Reheat over low heat and if it's too thick, add a splash of water.