difficulty
Easy
difficulty
Easy
level
Ingredients
- 150 g packet seedless tamarind pulp*
- 200 g dates, pitted, roughly chopped
- 30 g jaggery*, grated, or brown sugar
- ½ tsp ground cumin
- ¼ tsp chilli powder
Makes 2 cups
Instructions
Combine all ingredients with 375ml water in a small saucepan over medium heat. Cook for 5 minutes or until thickened and almost all liquid has evaporated.
Notes
• Tamarind pulp (block form) also known as tamarind paste, is from Asian food shops.
• Jaggery is an unrefined sugar from selected delis, spice shops, Asian or Indian food shops.
As seen in Feast magazine, Issue 11, pg85.
Photography by Jason Loucas.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
