Tomato, tamarind & coriander relish

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 4 shallots, peeled and thinly sliced into rings
  • 1 thumb of ginger, peeled and julienned
  • 30 ml (2 Tbsp) olive oil (or any vegetable oil)
  • 4 large tomatoes, cut into large chunks (peel them if you want to but it’s not necessary)
  • 30 ml (2 Tbsp) tamarind paste
  • a small handful of coriander on the stalk, coarsely shredded


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.