Tamarind Gravy
Prep 10 min Total 10 min
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.
See Also
Nước Chấm — Vietnamese Dipping Sauce
Hoi An Chilli Sauce (Tương ớt Hội An)
Magic Sauce (Sốt diệu kỳ)
Vietnamese Caramel Sauce (Nước Màu)
