Coconut and tamarind sambal
18/11/2011
Ingredients
(You can click on ingredients to see more related recipes)
| 45 g | Tamarind paste, dried |
| 1 cup | Water, warm |
| 4 | Green chillies, deseeded and cut finely |
| 2 cloves | Crushed garlic |
| 1 tbsp | Fresh ginger, grated |
| ½ tsp | Turmeric |
| 1 tsp | Salt |
| 1 cup | Desiccated coconut |
Directions
- Soak dried tamarind pulp in warm water for half an hour.
- Strain through a sieve, keep the tamarind water and discard the pulp.
- Place green chillis, deseeded and cut finely, crushed garlic and fresh ginger in a mortar and grind with the pestle.
- Add turmeric, salt and desiccated coconut and grind again, gradually adding the tamarind water until you have a thick paste.
- Keep any leftover tamarind water as you will use it later.
- Serve as a side dish.
Related Recipes
Cabbage, mushroom, cashew and gai larn salad with tamarind dressing
Remove the core from the cabbage. Slice the leaves into wide strips. Heat the sesame oil in a fry pan, add the cabbage and...
Amanda Laird
1
Comments