1. Chop the coriander leaves and stalks coarsely, grate the coconut and ginger. 2. Put into a food processor with the rice vinegar and zest and juice of the lime. 3. Process until you have a uniform green paste. 4. Stir in the thick yogurt and toasted cumin seeds. 5. Add salt and pepper to taste and refrigerate until needed. 6. Serve with spicy Asian food like curry.
