Burmese Tamarind Sauce

April 16, 2024

Burmese Tamarind Sauce - kvalifood.com

A sharp, tangy dipping sauce from Myanmar where the tamarind does the heavy lifting and garlic and chilli back it up. This is the default accompaniment for all Burmese a-kyaw (deep-fried snacks) – gourd fritters, split pea crackers, and onion fritters. Also good drizzled over rice or noodle salads.

Makes ca. 180 ml

Ingredients

40 g tamarind pulp, coarsely chopped
120 ml hot water
3 garlic cloves, minced or pounded
2-3 fresh green chillies (cayenne or bird’s eye), seeded, finely chopped
1 tsp palm sugar (or brown sugar)
1/2 tsp salt
1 tbsp fresh cilantro, finely chopped (optional)

Directions

Place the tamarind pulp in a small bowl and pour the hot water over it. Let it soak for 15 minutes. Mash with a fork or your fingers to break up the pulp and separate it from seeds and fibres. Press through a fine sieve into a clean bowl, extracting as much liquid as possible. Discard the solids.
Pound the garlic and green chillies together in a mortar and pestle to a coarse paste. Alternatively, mince them very finely with a knife.
Stir the chilli-garlic paste into the tamarind liquid. Add the sugar and salt. Stir until the sugar dissolves.
Taste and adjust: more sugar if too sour, more salt to bring flavours together, more chilli for heat. Stir in the cilantro if using.
Serve at room temperature.

Notes

Tamarind pulp (the block form with seeds) gives the best flavour. Tamarind concentrate from a jar works but varies in sourness – adjust sugar accordingly.
For a more complex version, add 1-2 tsp fish sauce for umami depth.
A small knob of fresh ginger (1/2 tsp grated) adds warmth and pairs naturally with tamarind.
Best served fresh. Can be refrigerated for up to 1 week.