Roasted Chilli Sauce

Preparation info
  • Makes

    240 ml

    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

This sauce is fantastic. Incredibly flavoursome and fiendishly hot, it is addictive... You can buy ready-ground roasted chillies and ground roasted rice in Asian supermarkets – if you can find them, use 2 tablespoons of each. Otherwise, follow the directions in the recipe to make your own.


  • 3 tablespoons tamarind pulp, soaked (not from concentrate)
  • 8 dried red chillies
  • 2 tablespoons


Start with your tamarind. The stuff you prepare yourself is so much more flavoursome than the concentrate. Soak half a block of tamarind pulp in boiling water for about 15–20 minutes. Once the block has softened, take it out of the water and push it through a fine sieve with a spatula. The fibres remain behind and you have a soft thick paste left for use in the recipe.

Heat a dry frying