|
6 cloves garlic
4 candlenuts
300 g large onions
8-10 dried chilies, soaked till soft
2 tablespoons tamarind pulp
200 ml water
6 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon salt
1 tablespoon sugar
|
|
Method:
Grind garlic, candlenuts, onions and
chilies until very fine. If paste is very dry, add a little
water to obtain a moist but not soggy texture. Knead tamarind
with water until pulp dissolves and strain. Heat oil in a wok
over low heat. When very hot, add paste and fry for about 10
minutes, stirring constantly, until paste is thickened and shiny with
oil; this indicates the raw spices are adequately cooked. Add
tomato paste, salt, sugar, and ¾ of the tamarind liquid to the wok.
Stir well and taste to adjust; add remaining tamarind liquid if
necessary. Stir for 1 minute, then scrape into a clean bowl or
jar. When cool, cover airtight and store in the fridge.
This keeps for a few weeks.
|