Gary Robins's Tamarind Sauce for fish

[Suzanne F]

Gary Robins's Tamarind Sauce for fish

To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff.

• 12 oz Tamarind pulp
  
• 6 fl oz Pineapple juice (canned is ok)
  
• 1 Habanero, stemmed, seeded, and minced
  
• 1 piece Orange Zest, 1" by 2"
  
• 5 fl oz Water
  
• Salt
  

Combine all ingredients in a non-reactive pot.

Bring to a boil. Reduce the heat and simmer for 1 hour.

Pass through a sieve.

Adjust the consistency with water or pineapple juice; correct the seasoning if necessary.

Keywords: Sauce, Easy, Hot and Spicy

( RG768 )