Ingredients
2
medium size ripe tomatoes
3
sprigs cillantro/corriander leaves
Fish paste/Dry fresh water fish
Directions
1.
1) Poke chillies with a pointed knife and roast it on skewers on on a flat pan. roast it till well done - about 2 minutes
2.
2) Roast tomatoes till the skin turns black. Cool it and peel of the skin.
3.
3) Roast the dry fish/paste over a pan for 1 minute.
4.
Grind roasted chillies, garlic and salt in a mortal and pestle into a smooth paste. When the paste is ready add tomatoes and grind it coarsely. Add a pinch of azinomoto. Garnish with finely chopped cillantro.
5.
This can be used a a dip for wafers and barbequed vegetables.
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