This yoghurt-based sauce is very useful - it can also be used as a dipping sauce for vegetable fritters or a topping for flatbread. It can be made hours or even the day before you need it. It will not be such a vibrant green after 12 hours, though.
100g green capsicum
1 generous cup shopped coriander leaves, stems and roots
1 shallot, sliced
1 tbsp sliced fresh ginger
1 long fresh green chili, seeded and sliced
1/4 cup fresh mint leaves
1/2 cup thick Greek-style yoghurt
Remove ribs and seeds from green capsicum and chop flesh. In a food processor or small spice grinder, combine all ingredients except yoghurt and salt and blend to a paste. Add yoghurt and whizz briefly. Taste and adjust for salt. Refrigerate until needed.