Leave for 2–3 minutes, then drain well and place in cold water to cool. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.
"Coriander," he says ... But what makes it truly special, he adds, is that it's a "root-to-fruit" plant. "Every part of it is used in our cooking. The leaves are used for garnishing curries ...