Ginger-tamarind Sauce

Ginger-tamarind Sauce Recipe from Afghanistan | Vegetarian Food

Region / culture: Afghanistan | Preparation time: 30 minutes | Cooking time: 2 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ginger-tamarind sauce is a tangy and flavorful condiment that adds a unique twist to a variety of dishes. This sauce is commonly used in Asian cuisine, particularly in Thai and Indian dishes, to add a burst of sweet and sour flavor.

History

The combination of ginger and tamarind has been used in traditional Asian cooking for centuries. Tamarind, a tropical fruit with a tangy flavor, is often used in sauces, chutneys, and marinades. Ginger, known for its spicy and aromatic taste, complements the tamarind perfectly in this sauce.

Ingredients

How to prepare

Place tamarind pulp in a nonmetallic bowl, add 0.5 cup of boiling water, and allow it to soak for 30 minutes. Mash the pulp and extract as much tamarind essence as possible by squeezing it firmly into a separate bowl. Discard the fibrous residue.
Transfer the tamarind water to a nonmetallic pan and add cornstarch. Mix well and bring the mixture to a boil. Cook for 2 minutes. Remove from heat and stir in shredded ginger.

Variations

Add a pinch of chili flakes for a spicy kick.
Substitute honey for sugar for a sweeter sauce.
Mix in some soy sauce or fish sauce for a savory umami flavor.

Cooking Tips & Tricks

Be sure to soak the tamarind pulp in hot water for at least 30 minutes to extract the maximum flavor.

- Adjust the amount of ginger shreds to suit your taste preferences. More ginger will result in a spicier sauce.

- Store any leftover sauce in an airtight container in the refrigerator for up to a week.

Serving Suggestions

This sauce pairs well with grilled meats, seafood, stir-fried vegetables, and rice dishes. Drizzle it over your favorite dishes for a burst of flavor.

Cooking Techniques

The key to making a flavorful ginger-tamarind sauce is to extract as much tamarind essence as possible by soaking the pulp in hot water. Cooking the sauce briefly with cornstarch helps thicken it to the desired consistency.

Ingredient Substitutions

If you don't have tamarind pulp, you can use tamarind paste or concentrate instead. Adjust the amount to taste, as the concentration may vary.

Make Ahead Tips

You can prepare the ginger-tamarind sauce ahead of time and store it in the refrigerator for up to a week. Simply reheat it before serving.

Presentation Ideas

Serve the ginger-tamarind sauce in a small bowl or drizzle it over your dish for an elegant presentation. Garnish with fresh herbs or sesame seeds for added visual appeal.

Pairing Recommendations

This sauce pairs well with dishes like chicken satay, pad thai, spring rolls, and grilled shrimp. It also complements rice dishes and noodle bowls.

Storage and Reheating Instructions

Store any leftover ginger-tamarind sauce in an airtight container in the refrigerator for up to a week. Reheat it gently in a saucepan or microwave before serving.

Nutrition Information

Calories per serving

One serving of ginger-tamarind sauce contains approximately 50 calories.

Carbohydrates

The main source of carbohydrates in this sauce comes from the tamarind pulp and cornstarch. One serving typically contains around 10 grams of carbohydrates.

Fats

This sauce is low in fat, with less than 1 gram of fat per serving.

Proteins

Ginger-tamarind sauce is not a significant source of protein, with less than 1 gram per serving.

Vitamins and minerals

Tamarind is rich in vitamins and minerals, including vitamin C, B vitamins, potassium, and magnesium. Ginger also contains essential nutrients like vitamin B6 and manganese.

Alergens

This sauce is typically free of common allergens like nuts, dairy, and gluten. However, individuals with allergies should always check the ingredients for potential allergens.

Summary

Ginger-tamarind sauce is a low-calorie condiment that adds flavor to dishes without adding excess fat or sugar. It is a good source of vitamins and minerals, making it a healthy addition to your meals.

Summary

Ginger-tamarind sauce is a versatile condiment that adds a tangy and sweet flavor to a variety of dishes. With its simple ingredients and easy preparation, this sauce is a must-have in your culinary repertoire.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Ginger-tamarind Sauce. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was known for her culinary skills, had invited a famous chef from a nearby town to teach her some new recipes. I remember watching in awe as she stood in the kitchen, a look of concentration on her face as she followed the chef's every move.

The chef was a tall, thin man with a friendly smile and a quick wit. He had traveled all over the country, learning the secrets of each region's cuisine. He had a way of explaining things that made them seem simple, even when they were quite complex. As he worked, he shared stories of his adventures and the people he had met along the way.

One day, as he was demonstrating how to make a traditional dish from the southern part of India, he mentioned the Ginger-tamarind Sauce. He explained that it was a versatile condiment that could be used in many dishes, adding a tangy sweetness that complemented both savory and spicy flavors. I was intrigued by the combination of ginger and tamarind, two ingredients I had never thought to pair together before.

I watched as he peeled and grated fresh ginger, then simmered it with tamarind paste, sugar, and spices until it had thickened into a rich, dark sauce. The aroma that filled the kitchen was intoxicating, a heady mix of sweet, sour, and spicy scents that made my mouth water. When he offered me a taste, I eagerly accepted, and was instantly hooked.

From that moment on, I knew I had to learn how to make Ginger-tamarind Sauce for myself. I pestered my grandmother to let me help her in the kitchen whenever she made it, watching closely as she recreated the chef's recipe. Over time, I began to experiment on my own, tweaking the amounts of ginger, tamarind, and spices until I found the perfect balance of flavors.

As I grew older and eventually started a family of my own, Ginger-tamarind Sauce became a staple in our household. I served it with grilled meats, roasted vegetables, and even drizzled it over salads for a burst of flavor. My children grew up loving the sauce as much as I did, and I passed on the recipe to them so they could continue the tradition.

Years passed, and my grandmother's old recipe book filled with handwritten notes and splatters of sauce became worn and dog-eared. I treasured it as a precious heirloom, a link to my past and a reminder of the joy that cooking had brought me over the years. Every time I opened it to the page for Ginger-tamarind Sauce, I felt a rush of nostalgia for that long-ago day when I first discovered its magic.

Now, as I sit in my kitchen, a pot of Ginger-tamarind Sauce simmering on the stove, I can't help but smile as I think back on all the memories that are tied to this simple condiment. It's more than just a recipe to me; it's a connection to my past, a reminder of the love and passion that I have poured into my cooking over the years. And as I stir the pot and taste the sauce, I know that the tradition will continue for generations to come.