(serving size: 1/4 cup)
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
Mince 1 small clove garlic. Put in bowl and set aside.
In small fry pan, heat 1 tsp. yellow mustard seeds until they turn dark. (Note: partly cover the pan, as the seeds will ‘pop.’)
Meanwhile, finely slice 2 scallions (white and green parts).
When mustard seeds are dark and have stopped popping, add a half tsp. of ground coriander, a little canola oil (I like to add the coriander first, so it smokes a little bit), and sliced scallions. Cook over medium heat 2 minutes, stirring occasionally. Take off heat and let pan cool for 2-3 minutes.
Add 1 cup of Greek-style yogurt (nonfat works well) to pan and mix. Turn yogurt mix into bowl with minced garlic.
Add a herb--fresh or dried dill if serving with fish; parsley or mint for curry dish--stir and refrigerate.
Just before serving, peel and cube 1 small cucumber. Add to yogurt sauce.
For broiled salmon or any curry dish