This is an incredibly versatile sauce that we have used for everything from firm white fish, shellfish, chicken or pork, or even as the basis of a stew with chickpeas or on grilled eggplant. This tangy, aromatic sauce that is tempered with a bit of sugar and coconut milk also has some kick thanks to the jalapeño pepper. Feel free to reduce or increase the amount of pepper to your individual taste. The same is true of the sugar in this recipe—you may find you like your sauce a little less tangy so add sweetness accordingly
MAKES: about 4 cups (960 ml)
PREP TIME: 7 minutes
COOK TIME: 15 minutes
INGREDIENTS:
- ¼ cup (60 ml) extra virgin olive oil
- ½ cup (121 g) shallots, sliced
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, smashed
- 1 tbsp (9 g) fresh ginger, peeled and grated
- 1 tsp (3 g) garam masala
- 1 tsp (3 g) curry powder
- 2 tsp (4 g) fennel seeds, toasted and crushed
- 4 cups (960 ml) drained, canned diced tomatoes
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (13 g) sugar, or to taste
- ½ cup (120 ml) coconut milk
- ¼ cup (15 g) chopped cilantro
- Salt and pepper to taste
- Zest and juice of 1 lime
INSTRUCTIONS:
- Heat the olive oil in a medium saucepan over medium heat and add the shallots, bell pepper, and jalapeño pepper. Sauté for 2 minutes and add the garlic and ginger. Sauté for 1 minute more.
- Stir in the garam masala, curry powder, and fennel seeds and sauté for 1 minute more.
- Add the tomatoes, tamarind paste, sugar, and coconut milk. Stir well and lower heat to a simmer. Simmer for 10 to 12 minutes, then add the cilantro.
- Pour the mixture into a food processor or heavy-duty blender and purée to a smooth sauce. Pour the sauce back into the pot to reheat and add salt and pepper to taste, along with the lime zest and lime juice.
- Use immediately as a sauce for pan-seared light meats like chicken or pork or grilled vegetables. Sauce may be stored, refrigerated, in a well-sealed container for up to 5 days.
