Salmon skewers with tamarind sauce Recipe - Los Angeles Times

Ingredients

• 1/2 cup peanut oil
• 2 pounds salmon fillet, cut into 2-inch cubes
• 1/4 cup olive oil
• 1 medium yellow onion, roughly chopped
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 1 cup white wine vinegar
• 1/4 cup dry red wine
• 1 tablespoon cornstarch
• 2 tablespoons tamarind liquid (see below)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 block tamarind paste