Spicy coconut marinade (enough for six)
4 garlic cloves
50g fresh ginger
2 green chillies, de-seeded
50g fresh coriander
Juice of 1 lime
25g mint
2 tsp ground cumin
200g creamed coconut
Peel the garlic and coarsely chop the ginger.
Prepare the chillies, discarding the seeds.
Put the coriander, lime juice, mint leaves, garlic, ginger, chillies, cumin and coconut cream in a blender and blend until smooth.
Pour over half the marinade on chicken or fish. Cover with clingfilm and leave in the fridge for at least 30 minutes, but preferably overnight. Keep the other half as a sauce and for basting if cooking on the BBQ.