2 litres yoghurt

4 tbsp corn starch

4 tbsp water

2 cups coriander, finely chopped

8 garlic cloves, mashed

50 g butter

-   Pass yoghurt through a fine chinois into a saucepan.

-   Dissolve corn starch in water and add to yoghurt, mixing well.

-   Place saucepan over high heat. Bring to the boil then lower heat stirring continuously until mixture reaches a thick creamy consistency.

-   Measure butter in a sauté pan over medium heat and add coriander and garlic. Stir until garlic is golden. Remove from heat.

-   Add this mixture to the yoghurt mixture and blend in.