WW Points = 0
1 tsp of coriander seeds
1 small dried red chili
½ tsp of cumin
½ tsp of whole black peppercorns
1 tsp of rock salt
1 tsp of paprika
½ tsp turmeric
½ tsp ground ginger
Put the coriander seeds, chili, cumin and peppercorns into a mortar and pestle and smash around until the mixture is crumbly. Add the salt, paprika, turmeric and ginger. Smash again for another 20 seconds or so.
If you do not own a mortar and pestle, you can use a food processor or blender, and just use the pulse feature until you obtain the desired consistency.
Serving suggestion:
Sprinkle over kebabs before grilling to give you a real tandoori flavour. Try rubbing on to lamb chops 10 minutes before barbecuing, or stirring a spoonful into a 200g carton of low-fat natural yoghurt to use as a delicious 1.5 point (for the whole carton) dip!
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