by Al Brown

There are many different recipes for this versatile dish. It is excellent for rubbing onto meats before cooking, or added to stews and soups, or eat it straight if you can't help yourself.

Prep Time: 15 minutes

Cook Time: 3 minutes

Yield: 1 Cup


  • 2t coriander seeds
  • 1t cumin seeds
  • 4 cloves garlic
  • 1-2 hot chillies
  • 1t flaky sea salt
  • 1/4C oilve oil
  • 1t cayenne pepper
  • 1C tomato puree
  • 2t rose water or pinch of sugar

1. Toast the seeds in a dry frying pan until they just start to pop. Do not burn them. Grind in a mortar and pestle. 2. Chop the garlic and chillies and crush them into a paste with the salt. 3. Return the crushed seeds to the pan. Add the oil, chilli and garlic paste, and the cayenne pepper. Sizzle for a few seconds, then add the tomato puree. 4. Simmer over high heat for a couple of mins until it begins to thicken. Remove from heat and mix in rosewater (or sugar). It will store in fridge for a couple of weeks (ensure it is covered with a film of oil).