As a lil fella on the islands, this was a favorite snack of mine throughout my main college days. There have been distributors exterior Concord Corridor Presbyterian College who bought this sauce in small luggage, together with Mango Chow and Mango Talkari. Mentioned distributors had been nicely supported by my brother and me, with our day by day allowance, which my mother would give us.
You’ll Want…
1 lb Tamarind
3 1/2 cups of water
6 cloves of garlic
6 leaves Chadon Beni (culantro)
2 Scotch Bonnet Peppers
1 tablespoon Floor Roasted Geera (cumin)
1 1/2 tablespoons Anchar Masala
1/4 teaspoon salt
2 tablespoons brown sugar
Notes. Please comply with together with the video under, which discusses the recipe in additional element, together with the kind of Tamarind I used (candy or bitter), easy methods to alter the warmth stage, and strategies for making the sauce thicker if desired. If making this dish gluten-free, please assessment the ingredient record to make sure it meets your particular gluten-free dietary necessities.
Take away the shell and fiber strings from the tamarind and place them in a deep bowl. Pour 3 cups of boiling water over them and permit them to soak till the water has cooled.
This may soften the flesh and make it simple to take away it from the seeds.
As soon as the water is chilly, use your arms in a rubbing movement to separate the pulp from the seeds.
Discard the seeds and any items of shell that will have been blended in.
Mix (puree) the 1/4 cup of water with the Scotch Bonnet peppers (embrace seeds), garlic, and Chadon Beni.
Place the pulp (liquid), together with the whole lot else, right into a saucepan.
Carry to a boil, then cut back to a simmer and prepare dinner for 10-Quarter-hour. If it’s overly tart, add a bit extra salt.
Retailer within the fridge for 2-3 weeks, for when you may have Pholourie, Aloo Pies, and Saheena. Sure, it’s a beautiful dipping sauce.
Are you acquainted with Tamarind (tabran) Sauce? Do you prefer it thick or runny? Spicy or candy?
Supply: caribbeanpot.com
