In a large pot, heat up the sesame oil and add the garlic, the chilli and the seeds; fry on a high heat for ½ minute, stirring well. Add the onions and fry on a high heat for another 2 minutes, stirring continuously to prevent it burning on the bottom. Add the plantain, stock, coconut milk and tamarind and bring to the boil. Turn the heat to a gentle simmer and put the lid on the pot. Cook until the plantain is soft, then purée. Taste for seasoning and add tamari or salt to taste. Stir in the coriander and mint just before serving.
© 1997 Peter Gordon. All rights reserved.