Ingredients
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2 -3 shallots, diced
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4 large garlic cloves, chopped
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1 inch piece ginger, peeled & chopped
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1 pinch of smoked spanish paprika
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1 teaspoon ground coriander powder
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1/2 teaspoon ground cumin powder
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1 pinch ground allspice
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salt and pepper, to taste
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1/2 tablespoon brown sugar, to taste
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3 -4 dried red chilies, soaked in a little hot water for 30 minutes
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1/2 cup tamarind paste (or concentrate)
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1/4 cup honey
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2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
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2 tablespoons soy sauce
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1 tablespoon canola oil or 1 tablespoon vegetable oil
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water or juice
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1/2 red chili powder, to taste
Instructions
- In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
- Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
- Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
- Store in an airtight container or jar for up to 1 week or so in your refrigerator.