Crush the garlic cloves using a garlic crusher, or chop them as finely as you can. Transfer to a bowl.
Add the salt, then gradually add the rice bran oil, stirring continuously.
Stir in the sour cream, yoghurt and coriander.
Spoon into a sterilised jar, seal and refrigerate.
This sauce will keep in the fridge for 2–3 days; just stir it together really well before