- 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
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.
Makes 2 cups
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.
• 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.