Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: Cory Ander on August 16, 2007, 11:46 AM
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This is a recipe for Tamarind ("Imli") Sauce adapted from Diane Lowe's and Mike Davidson's "100 Best Balti Curries".
It is allegedly a recipe from a balti restaurant called "Mokham's" in Birmingham. Serve it with Poppadoms and Pakoras.
Ingredients:
- 200g block of compressed tamarind ("imli")
- 1 small onion (roughly chopped)
- 0.5 green capsicum pepper (seeded and roughly chopped)
- 1 tsp fresh coriander leaves (roughly chopped)
- 0.5 tsp salt
- 1 tbsp sugar (or jaggery)
- 1 tsp concentrated mint sauce
- 1.5 tbsp tomato sauce (ketchup)
- A few drops of red food colouring (optional)
Method:
- Break up the tamarind block and put it into a bowl with 300ml of water
- Leave to soak overnight
- Squeeze the pulp, to extract the juices, and strain the liquid into a clean bowl
- Put the onion, green pepper and coriander into a blender and blend into a paste
- Add the rest of the ingredients and tamarind liquid and blend until smoothe
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quick Q , what is tamarind ???
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Tamarind ("Indian date") is like a date fruit. It is highly acidic and is used as a souring agent in Indian cooking.
It sours, thickens and darkens sauces (it can be typically used in a patia, with sugar, to produce a sweet and sour curry sauce).
You can buy it in a compressed block (from an Asian store). You soak a chunk of it in warm water to dissolve it. You can also buy it, as a concentrate or paste, in a jar.
http://en.wikipedia.org/wiki/Tamarind (http://en.wikipedia.org/wiki/Tamarind)
http://www.hort.purdue.edu/newcrop/morton/tamarind.html (http://www.hort.purdue.edu/newcrop/morton/tamarind.html)
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made this tonight as part of 3 sauces/dips was very nice thank you