Wednesday, July 25, 2012

Tamarind Sauce

1 1/2 cup water
1/2 cup tamarind pulp
1 tsp fresh ground ginger
1 tsp minced garlic
1 tbsp lemon juice
1 tbsp worcestershire sauce
1/2 tsp corn starch
1 tsp Salt
2 tsp black pepper


  • Bring 1/2 cup water to a boil
  • Add tamarind pulp and stir using a wooden spoon to help soften the pulp
  • Cook on medium heat until mixture begins to form a paste then add ginger, garlic, lemon juice, Worcestershire sauce. Combine well
  • Pour in 1 cup of water, corn starch, salt and pepper stir
  • Lower heat and let simmer until sauce begins to thicken (about 5 minutes)
  • Remove from heat and let cool for 15 minutes
  • Press tamarind mixture through a sieve, reserving liquid; discard seeds and fibers.
Yields 1 cup