Tamarind and lemongrass paste
Photo by Babiche Martens
Makes 2 cups.
- Put the tamarind into a bowl. Cover with the hot water and leave until it is soft. When cool enough to touch, rub it with your fingers to dissolve into the water then strain through a fine sieve.
- Add the coconut, lemongrass, garlic, ginger, lime juice, cumin, palm sugar and salt.
- Remove the seeds from the chilli if you prefer less heat. Finely chop and add. Pour all the ingredients into a saucepan and stir over a heat until the sugar has dissolved and the ingredients are well combined. Let cool before putting into sterilised jars.