Sweet and Sour Tamarind Sauce

"Used to dip samosas, egg rolls, fish, etc."
 
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Ready In:
7mins
Ingredients:
7
Serves:
5
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ingredients

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directions

  • In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside.
  • Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
  • Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools.
  • Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.

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Reviews

  1. lolablitz
    GA, you should write a cookbook! And can I get my copy autographed? This recipe was stellar (as are all of yours)! I literally licked the serving spoon when the meal was over. Really interesting and intense - but balanced - flavors. I have a jar of tamarind paste and am looking for recipes to use it with and am so glad I made yours. I served the sauce with baked pollock, basmati rice and Moroccan carrots. Delish!
     
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