Turmeric tamarind sauce

Name: Turmeric tamarind sauce
Yield: Makes 2 litres
Cuisine: Indian
Ingredients: 500 ml Tamarind Liquid; 50 ml fish sauce; 60 ml Sugar Syrup; 1.5 litres Brown Chicken Stock; 25 g belacan (Malaysian shrimp paste); 1 tablespoon minced galangal; 3 stalks lemongrass, finely sliced; 3 kaffir lime leaves; 75 ml vegetable oil; 3 coriander roots, minced; 2 teaspoons coarsely ground dried bird’s-eye chillies; 1 tablespoon minced turmeric; 10 red shallots, chopped; 5 candlenuts

Preparation info

Makes
2 litres

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The flavour of warm spices and the slight tartness of tamarind dominate this sauce, which is served with fried chicken or seared tuna, the natural richness and textures of which allow the sauce to reach its full potential.

Ingredients

25 g belacan (Malaysian shrimp paste)
1 tablespoon minced galangal
1

Asia
India
Sauce
Gluten-free

Method

Dry-roast belacan over gentle heat until fragrant. Blend belacan, galangal, turmeric, chilli, candlenuts, shallots, lime leaves, lemongrass, coriander roots and oil to a smooth paste in a food processor. Cook paste in a heavy-based pan over moderate heat until fragrant and slightly coloured. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 45 minutes. Strain throug