Sambal with lemon grass

Sambal with lemon grass

By
From
Reza’s Indian Spice
Serves
8

Ingredients

Quantity Ingredient
75g tamarind pulp
150g red chillies
130g shallots, roughly chopped
3 garlic cloves
5 tablespoons vegetable oil
1 lemon grass stalk, outer skin peeled and lightly smashed
50g caster sugar
salt

Method

  1. Soak the tamarind pulp in 150ml of hot water for 30 minutes, then strain, pushing the pulp through a sieve to extract the maximum amount. Blend together the chillies, shallots, garlic, 1 tbsp of the oil and approximately 150ml water into a food processor, blitzing to a fairly thick, smooth paste. Heat the remaining oil in a frying pan over a medium heat until hot, then add the paste and the lemon grass. Sauté the paste until the oil begins to rise to the surface, then add the sugar and salt. Keep cooking until the oil separates again, then add the tamarind. Continue to stir-fry until the mixture glistens and has an almost jam-like consistency. Allow to cool, then discard the lemon grass.
Tags:
Indian
spice
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