serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 3 tomatoes
- 1 red Asian eschalot, unpeeled
- 1 green chilli, halved, seeded
- 1 garlic clove, unpeeled
- fish sauce, to taste
- coriander leaves, to serve
Instructions
Heat a chargrill pan over medium-high heat. Add tomatoes and cook, turning occasionally, for 12 minutes or until starting to blacken. Add eschalot, chilli and garlic and cook, turning occasionally, for 8 minutes. Remove from pan, allow to cool.
Transfer to a food processor and process to a smooth paste. Season with fish sauce and salt, and serve topped with coriander.
Photography Alan Benson
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
