Tamarind is a tree-pod much like vanilla that produces a very fruity sour pulp. Sugar is used to sweeten the dish, but it can be used in many sweet-and-sour types of sauces. It pairs very well with phulourie and is a good sauce for any duck or poultry dish. The recipe below calls for the seed pods directly form the tree. However you can get tamarind pulp with or without seeds at Caribbean, Asian and other grocery stores.
Tamarind Dipping Sauce
- 1 lbs tamarind (either in the pod, or in a brick, commonly sold at Caribbean and Asian grocery stores with or without seeds.
- 2 cups sugar
- 1 tbsp fresh grated ginger
- Step 1 Remove tamarind from pod by peeling away the brown outer layer with a spoon. Place tamarind in water to soften, let sit for about 20 minutes.
- Step 2 When softer, use hands to break apart the tamarind, and remove seeds. When all seeds are removed, press tamarind in a cheese cloth to drain.
- Step 3 Put tamarind, sugar, and ginger into a mixing bowl. Add water until it is a thick sauce (thickness of sauce depends on preference).
- Step 4 Beat the sauce together with a whisk until fully mixed. Make sure to taste the sauce to ensure it is sweet enough, if not, add more sugar and ginger.
- Step 5 Note: for something even more special
- Step 6 add hot peppers, cumin, mint, or even garam masala for different flavors.