Tamarind Gravy
Tamarind Gravy © kvalifood.com
A Vietnamese tamarind-based sauce - tart, savoury, and aromatic from shallots, garlic, and pepper. It’s a thin gravy meant for drizzling over fish or seafood. The tamarind pulp gets kneaded in water and strained to create the base, then heated and seasoned.
Ingredients
- 3½ oz (100 g) Tamarind pulp
- ½ oz (5 g) Chopped shallots
- ½ oz (5 g) Ground garlic
- Sugar, nuoc mam
- Ground pepper
Directions
- Place the tamarind pulp in a bowl with about one glass of water. Knead and squeeze the pulp to dissolve it, then strain through a sieve to remove seeds and fibres. Keep the tamarind liquid.
- Pour the tamarind liquid into a small saucepan and heat over medium heat. Add the chopped shallots and ground garlic.
- Season with nuoc mam, sugar, and ground pepper to taste. Stir and simmer briefly until everything is heated through and the flavours combine.
Notes
- Season gradually with nuoc mam, sugar, and pepper, tasting as you go.
- Serve warm as a sauce for grilled or steamed fish and seafood.
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