• Preheat the oven to 180c.
  • Line a baking tray with foil.
  • Place tomato and onion on tray and drizzle with 2 tablespoons of olive oil.
  • Season and roast for 1 and 1/2 hours or until tomatoe and onion are very soft and slightly charred.
  • Meanwhile heat remaining 1 tablespoon oil in a saucepan over medium heat.
  • Cook the garlic, ginger and chilli, stirring for 1-2 minutes until fragrant.
  • Add the tomato juice, coconut milk and chopped corriander then simmer for 6-8 minutes.
  • Add the sugar, fish sauce, roasted tomato and onion, plus any cooking juices.
  • Simmer for a further two minutes or until slightly thickened. Remove from heat and allow to cool slightly.
  • Transfer mixture to a blender and blend until smooth.
  • Season to taste.
  • Serve with a drizzle of natural yogurt and warm roti bread.