Tamarind Gravy

Please don't rely on any quantities given in this recipe; they're all guesses after the fact, since I was making it up as I went along. This is a tangy gravy that I invented to put on a roast dinner that I'd wanted to serve a sharp fruit sauce with (but didn't have any fruit). Note that the tamarind extract needs to sit for three hours, so you need to plan this a bit in advance.

Heat some olive oil in a small saucepan and add a smallish onion, halved and sliced into thin half-moons. Cook over low heat until browned and caramelised (this may take some time). Then add about 1 tsp each of ginger puree and squeezy garlic, and cook, stirring, for another minute.

Add about 5 Tbsp thinnish tamarind extract, 1 Tbsp soy sauce, ½ Tbsp Touch of Taste vegetable stock concentrate, and about 300ml boiling water. Bring to the boil, reduce the heat, and simmer for at least 10 minutes and up to an hour, depending on when you want to serve dinner.

A minute or so before serving, mix in a paste made from ½ Tbsp cornflour and 2 Tbsp water, and stir over low heat until thickened.


Kake L Pugh
Last modified: Sun Jan 14 23:16:26 GMT 2007