Ginger-Tamarind Sauce

Recipe Ingredients

1 1/2		- round ball tamarind in
1/4 cup	59ml	-- boiling water
		Tamarind residue from
1/2 cup	118ml	-- boiling water
1/2 teaspoon	2.5ml	Cornstarch
1 tablespoon	15ml	Shredded fresh ginger

Recipe Instructions

Put tamarind residue in a non-metallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a non-metallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Source:
Classic Indian Vegetarian and Grain Cooking, by Julie Sahni

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