Tag Archives: tamarind

Kerala Coconut & Pineapple Sauce

23 Monday Nov 2020

Posted by in Fish, Main Courses, Sauces, Vegan, Vegetable Dishes

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Roasted coconut gives this sauce a deep richness, fresh pineapple a sweetness and tamarind a sourness which combined with spices create a complex sauce with layers of flavour. Fish can be lightly poached in it, nuts can be added for a vegan dish or little cubes of paneer for a vegetarian version.

I’ve cooked some big chunks of salmon in the sauce this time, but any meaty fish works well as do prawns.
The tamarind that comes in a block, which you can buy online if it’s not available in your local shops, has far more flavour than the ready made tamarind sauces. You just break off a chunk and pour a little boiling water over it. Once it softens you can mash it removing any seeds and then add it to your dish. The block keeps for months in an airtight container in the fridge.

For 4 portions

1 onion – finely sliced

2 tablespoons olive or peanut oil

40 grams fresh coconut – finely grated and toasted slowly in a thick bottomed pan until lightly browned.

Tamarind – piece 2 cm square soaked in 2 tablespoons boiling water or 2 tablespoons tamarind sauce.

Fresh ginger – piece 2cm square

4 cloves garlic

1/2 teaspoon ground turmeric

2 teaspoons ground coriander

1/2 fresh red chilli – finely chopped / 1/4 teaspoon chilli powder

100 ml chopped tomatoes / passata

2 x 1 cm thick slices fresh pineapple – core removed and cut into small cubes

salt

400 grams salmon – cut into large chunks

Heat the oil in a frying pan and fry the onion sliced slowly stirring from time to time until slightly caramelised. This will take 10 to 15 minutes.

Put the ginger, garlic, coconut, tomato and tamarind in a small food processor and blend to a paste.

Add this paste to the caramelised onions together with the turmeric, coriander and chilli. Add the pineapple and 100 ml water.

Bring to a simmer and cook slowly, covered for 15 minutes.

Add salt to the sauce as needed. The sauce can be made in advance up to this point and will benefit from having time for the flavours to develop and meld.

If using fish, add the chunks to the hot sauce and cook for only about 5 minutes until the fish is just done.

If using nuts or paneer, likewise add them to the hot sauce and let them heat through.

I served my dish with plain boiled basmati rice and Carrots and Peas with Fresh Green Coriander.


Pad Thai – today’s version

21 Saturday Dec 2019

Posted by in Food for One, Main Courses, Vegan, Vegetable Dishes

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There are many versions of Pad Thai, so it’s one of those dishes that can happily adapt to what you have in your fridge as long as you include the core ingredients, these being flat rice noodles, peanuts and bean sprouts. The flavourings are of course key. Galangal or ginger, red chillis, tamarind, soy sauce and Nam Pla, the Thai fish sauce.

Today I have spring garlics, green and red peppers, alfalfa sprouts, broccoli, edename beans and Swiss chard leaves, plus of course some peanuts.

Per person

  • 45 grams flat rice noodles
  • 35 grams raw peanuts
  • 35 grams edename beans – in Spain you can now buy these frozen in Mercadona
  • red and green peppers
  • broccoli
  • alfalfa sprouts
  • Thumbnail sized piece ginger
  • 1 clove garlic or 3 small spring garlics
  • red chilli
  • teaspoon sized piece tamarind paste or 1 dessert spoon tamarind sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Nam Pla fish sauce – you vegans will have to leave this out, although for me Thai food just doesn’t taste the same without it.
  • 1 tablespoon lime juice
  • oil for cooking – either sunflower or olive oil

Firstly put the noodles to soak in cold water at least an hour before starting to cook.

Shell the peanuts and pod the edename

Cut the peppers into short strips

Wash the chard and cut into thin strips

Cut the broccoli into bite sized pieces

If you are using tamarind paste, which you buy in Asian stores in the uk, separate off a teaspoon sized chunk and put it into a small container with 2-3 teaspoons boiling water and mash the paste into the water to make a sauce. You can use tamarind ready made sauce if need be, but this tastes better.

Finely chop the ginger garlic and chilli

You are now ready to start cooking.

Boil the kettle, drain the noodles of the cold water, return to their container and cover with boiling water.

Heat a wok and add a couple of tablespoons of oil. Add the ginger, garlic and chills. Stir round and fry for a couple of minutes.

Add the peppers to the pan. Stir round and cook for a couple of minutes.

Do the same with the broccoli.

Now the chard.

Put in the peanuts, bean sprouts and beans.

Drain the noodles and add to the wok.

Add the tamarind, soy sauce, fish sauce and lime juice. Stir well to mix everything. Taste to see if you are happy with the balance of flavours and adjust accordingly if you are not.

Enjoy.