Name: Chilli tamarind sauce
Yield: Makes 1.75 litres
Cuisine: Indian
Ingredients: 25 g belacan (Malaysian shrimp paste); 2 brown onions, chopped; 40 ml fish sauce; 2 stalks lemongrass, finely sliced; 75 ml vegetable oil; 20 ml sesame oil; 2 litres Fish Stock; 750 ml Tamarind Liquid; 800 ml coconut milk; 50 g palm sugar, shaved; 4 coriander roots, chopped; 6 red bird’s-eye chillies, chopped; 1 tablespoon minced ginger; 5 cloves garlic, minced

Preparation info

Makes
1.75 litres

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The heat from the chilli, the sourness from the tamarind and the rich sweetness of the coconut milk create a perfect harmony in this sauce, which best complements baked fish, crispy chicken or slow-braised pork.

Ingredients

25 g belacan (Malaysian shrimp paste)
2 brown onions, chopped
5 cloves

Method

Dry-roast belacan over gentle heat until fragrant. Blend belacan and aromatics to a smooth paste in a food processor with half of each oil. Stand a saucepan over moderate heat, then add remaining oil and fry paste until fragrant and softened, stirring regularly to prevent sticking. Add tamarind liquid, coconut milk and stock and bring to a boil, uncovered. Boil over moderate heat for 1 hour or

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Chilli tamarind sauce

Ingredients

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