Chilli tamarind sauce from Spice by Christine Manfield
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 75 ml vegetable oil
- 1 tablespoon minced ginger
- 4 coriander roots, chopped
- 2 stalks lemongrass, finely sliced
- 6 red bird’s-eye chillies, chopped
- 5 cloves garlic, minced
- 2 brown onions, chopped
- 2 litres Fish Stock
- 50 g palm sugar, shaved
- 40 ml fish sauce
- 20 ml sesame oil
- 750 ml Tamarind Liquid
- 800 ml coconut milk
- 25 g belacan (Malaysian shrimp paste)
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