Tamarind Ginger Relish Food

GINGER AND TAMARIND REFRESHER

Steps:

• Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
• Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
• In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
• The Approach
• This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.

TAMARIND DIPPING SAUCE

Steps:

• To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

TAMARIND-GINGER RELISH

Steps:

• Dissolve the tamarind pulp in the water. Keep aside.
• Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
• Next, add chopped ginger and green chillies; fry well, strain and keep aside.
• Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
• Add the fried ginger and green chillies, boil for a minute.
• Once it has cooled, transfer to a dry airtight container.

TAMARIND-GINGER DIPPING SAUCE

Steps:

• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
• Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
• Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Steps:

• Make sauce:
• Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
• Prepare shrimp:
• Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
• Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
• Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
• While oil is heating, coat shrimp:
• Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
• Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
• Serve shrimp with sauce.
• Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).