Tamarind Sauce
This tangy Trinidadian condiment is spiced with amchar masala, a traditional local blend that’s similar to garam masala, and brightened with culantro, cilantro’s earthy, robust cousin. Adapted from “Islas: A Celebration of Tropical Cooking” by Von Diaz (Chronicle Books, 2024), this tamarind sauce from Brigid Washington is luscious, inky, sweet but complex. It pairs well with spicy curries, samosas and other flavorful fritters, grilled steak or roasted vegetables, and balances the spiciness of the channa in Trinidadian doubles.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup brown sugar
- ¼cup tamarind paste
- ¼cup amchar masala or garam masala
- 4garlic cloves, minced
- 1teaspoon salt
- 2tablespoons finely chopped fresh culantro leaves or 3 tablespoons finely chopped fresh cilantro leaves
Instructions
Step 1
In a small saucepan, bring 1½ cups of water to a boil over medium heat. Add the brown sugar, tamarind paste, amchar masala, garlic and salt, and whisk to combine.Step 2
Lower the heat to medium-low and simmer, uncovered, for 15 minutes. The consistency should be viscous and the sauce will stick to the back of a spoon.Step 3
Add the culantro and simmer, uncovered, for another 5 minutes. This sauce can be served warm or cold, and keeps well for several weeks in a sealed container in the refrigerator.