This is a spicy, vinegary paste from the beautiful region of Goa. It is great with meat, chicken and fish; I have used it in a few recipes to get you started. Just remember when you cook with it, it is all raw so it does need to be well cooked before you use it.
Recipe information
Yield
Makes about half a cup
Ingredients
2 largish, mild, fresh red chiles, deseeded
1 tsp cumin seeds
1 1/2 tsp coriander seeds
3 cloves
6 black peppercorns
3/4 tsp ground turmeric
9 large cloves of garlic, peeled
1/2-inch slice of fresh ginger, peeled
1 1/2-inch piece of cinnamon
1 tsp tamarind paste
3/4 tsp sugar
3/4 tsp salt
1/3 cup white wine vinegar
Preparation
Blend all the ingredients together to make a fine paste. Store in a sterilized jar in the fridge for 1 week.
From Anjum's New Indian by Anjum Anand. Copyright © 2008 Anjum Anand; photography © 2008 Vanessa Courtier. First published in the US in 2010 by John Wiley & Sons, Inc.
