Caramelise the shallots and ginger in the oil in a wide pan over moderate heat. Add the tomatoes and bring to the boil, then cook for 5 minutes, stirring frequently. Add the tamarind and cook another few minutes then taste for seasoning and take off the heat. Leave it to cool for 5 minutes, then mix in the coriander and leave to cool. It’s best eaten quite fresh but you can store it in the fridge for up to one day.
© 2010 Peter Gordon. All rights reserved.