by AntoniaJames
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AntoniaJames's Notes:
Expand1 one-inch cube of solid, seeded tamarind pulp (also referred to as "tamarind paste") Ask a question about this ingredient
Large handful of cilantro, including stems Ask a question about this ingredient
3-4 garlic cloves, or more to taste, peeled Ask a question about this ingredient
2 anchovy fillets, mashed, or an equivalent amount of paste Ask a question about this ingredient
2 or 3 medium shallots Ask a question about this ingredient
2 tablespoons naturally fermented soy sauce (one with a rich taste, and not too salty) Ask a question about this ingredient
1 lime Ask a question about this ingredient
1 or 2 chilies, of whatever kind you prefer, seeded (or not, as you like) Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1 tablespoon canola or other neutral vegetable oil Ask a question about this ingredient
Put the cilantro, garlic, tamarind, soy sauce, onion, shallots, anchovies or anchovy paste, and the juice of half of one lime into your food processor. Pull the tamarind apart into small pieces before putting into the food processor, to make sure there are no hard seeds in it. Add the chili or chilies, if using.
Ask a question about this stepProcess for about ten seconds, scrape down, process again, scrape down and, if necessary, process a third time. You want the pieces to be small and the mixture well combined, but you do not want a puree.
Ask a question about this stepHeat the vegetable oil in a small, heavy saucepan with a lid. Before it starts to smoke, add the onion, cilantro and tamarind mixture and stir well. Simmer for about ten minutes, stirring occasionally. Put the lid on and set aside. It will hold, unrefrigerated, for a few hours. Or, at this point, you can put it in a covered container into the refrigerator. It will hold for a few days there.
Ask a question about this stepShortly before serving, bring the sauce to a good simmer over medium heat. Add the rice wine and cook for a minute or two. (If your method of cooking the fish, chicken or meat with which you are using this allows you to collect pan juices, by all means, do so. Strain and add them to the sauce at this point.)
Ask a question about this stepTaste the sauce and add more lime juice -- or a pinch of sugar if the sauce seems too tart -- and more salt, if necessary, to taste.
Ask a question about this stepEnjoy!!
Ask a question about this stepN.B.: TO MAKE A TAMARIND GLAZE: Soften a one-inch cube of tamarind paste in a small bowl with about two tablespoons of very hot water. Let it sit, stirring occasionally, for at least ten minutes. Press the tamarind pulp through a fine strainer. Add the juice of half a lime and a teaspoon of natural soy sauce. Stir well and use to glaze fish, chicken or meat, toward the end of the cooking process. ;o)
Ask a question about this stepSo glad you all enjoyed it! Thanks for letting me know. ;o)
This really looks delicious! I love tamarind and did a tamarind glaze for turkey at Thanksgiving a few years ago. Everyone really loved it, but I really want to try yours now - looks like such a great recipe!
I hope you do!! You can tinker with the proportions, to add more lime, or less, or more garlic, etc. . . . . as I know you will, anyway. Also, you can add whatever kind of chili peppers you like to taste, if you enjoy heat. ;o)
Please note, everyone . . . I just learned (from aargersi, many thanks) that the rice wine referred to in the instructions is not included in the ingrdient list. You should use 1/4 cup of rice wine or white wine. Sorry for any inconvenience. ;o)
I keep coming back to this recipe - it sounds so delicious! I will see if I can find the tamarind paste this weekend and try it -- I am thinking grilled halibut on Sunday ... we have an Indian market up the way, they should have it right??
They should have it, but many independent produce markets (at least those around here) that stock a good array of Asian grocery ingredients also sell the stuff. Ask if you don't see it. If you can't find any, send me a message privately and I'll send you a block! A pound will last quite a long time. And yes, grilled halibut would be delicious this way!! ;o)
Smoked halibut cheekes with tamarind lime and cilantro sauce, served poolside with an ice cold beer. Heaven. Thanks for a great recipe AJ!!!