Tamarind Dip

Salt Fish Cakes with Tamarind Sauce 150 Image by: Salt Fish Cakes with Tamarind Sauce 150 Author: Canadian Living

The sweet-and-sour taste of tamarind is popular in many cuisines around the world. Tamarind pulp comes from the pod of a tamarind tree, native to Africa. Buy it in blocks in some grocery stores or specialty food shops.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 1/4 cup tamarind pulp
  • 1 teaspoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1 small onion minced
  • 2 teaspoons minced gingerroot
  • 1 clove garlic minced
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon each salt and pepper

Method

Break up and soak tamarind in 1 cup (250 mL) warm water for 5 minutes. Press through fine sieve; discard tough pulp and seeds.

Meanwhile, in saucepan, toast cumin seeds over medium heat until popping, about 2 minutes; transfer to bowl.

In same saucepan, heat oil over medium heat; fry onion, ginger, garlic, sugar, salt and pepper, stirring occasionally, until softened and golden, about 7 minutes.

Stir in tamarind mixture and cumin seeds; bring to boil. Boil for 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 37 mg
  • Protein trace
  • Calories 18.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Tamarind Dip

Login