• Prep Time 5 minutes
  • Cook Time 5 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This recipe and photo are courtesy of Mission Foods.

Recipe Ingredient

  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 tomatoes (very ripe)
  • 4 tbsp olive oil
  • 1 clove garlic (finely pounded)
  • 1 tbsp gula Melaka (pounded)
  • 5 curry leaves (fresh, finely sliced)
  • 1 tsp fish sauce
  • 1 tbsp coriander leaves (fresh , chopped)
  • 1 red chilli (deseeded and finely diced)
  • 1 tsp mustard seeds
  • salt to taste


  1. Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
  2. Finely score X’s through the skin of the tomatoes.
  3. Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
  4. Remove from the water and place in an icebath.
  5. Core out the woody part of the tomatoes and roughly chop the tomatoes.
  6. Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
  7. Season with salt and pepper to taste.
  8. Keep refrigerated until ready to serve.

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2 thoughts on “Tomato and Coriander Dip”

  1. Anna - June 23, 2014 at 9:11 am

    There is no mention of the curry leaves, red chillies and mustard seeds. Is this for tempering? Item 6 onwards is vague.

  2. starkuali - June 26, 2014 at 9:37 am

    Hi Anna,

    Sorry for the inconvenience caused.

    Once you have completed item 1-5, mix olive oil and add the rest of the ingredients (curry leaves, red chillies, mustard seed, coriander and cumin seeds (from item 1 ), garlic, gula melaka, fish sauce, tomatoes and mix them together.

    Then season.

    Hope this helps.

    Kuali team


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