This simple sauce is perfect for spooning over fried fish, fried chicken, grilled meats, and any kind of kebab.
Recipe information
Yield
serves 2¿3
Ingredients
2 tablespoons red wine vinegar (or any vinegar you like)
1 tablespoon very finely slivered shallots or a couple of very thin onion slices, quartered
1/8 teaspoon cayenne pepper
1/8–1/4 teaspoon salt
6–8 mint leaves, finely chopped (optional)
Preparation
Mix all the ingredients together in a small bowl and leave for 30 minutes to steep.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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