Topic: yellow dip which usually accompanies chicken tikka/tandoori

[Chilli Prawn]

For what its worth, here is my two penny worth.  This recipe was given to me by the chef at the very first Tandoori restaurant in UK (it was simply called the Tandoori and was on Fulham road).  Anyway here goes.

The amounts are variable and down to your experimentation.  You will note that it is not dissimilar to the other recipes posted.

Thin yoghurt (home made Asian style is the best or use good quality LIVE yoghurt thinned with milk)

1 cup of thin yoghurt
1 teaspoon of mint jelly (sweet not vinegar)
1/2 teaspoon DRIED chopped mint leaves
1 teaspoon sugar (sweetener powder also works very well)
1/4 teaspoon salt (optional)
Haldi (turmeric) to suit, but this is a fad created by the BIRs!

Beat the living daylights out of the mixture and store in the fridge at least for one hour; the longer the better.

Happy cooking
CP