Chilli tamarind sauce

Preparation info
  • Makes

    1.75 litres

    • Difficulty


Appears in

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.


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


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