Tamarind, Ginger and Chilli for seafood and meat

RUB THIS SOUR AND AROMATIC MARINADE ALL OVER YOUR CHOICE OF MEAT AND MARINATE FOR AT LEAST A COUPLE OF HOURS BEFORE COOKING. FOR A LOOSER MARINADE, STIR IN 4–5 TABLESPOONS COCONUT MILK, AND A LARGE PINCH OF SUGAR, WHICH WILL ALSO HELP IF IT’S TOO TART.

SERVES 4
PREPARATION TIME: 35 MINUTES

FRESH

10cm piece ginger, peeled and roughly chopped

2–3 chillies, roughly chopped

2 tablespoons tamarind pulp

SPICES

2 teaspoons coriander seeds

1 teaspoon mustard seeds

1 teaspoon garam masala

PANTRY/LARDER

1 teaspoon salt, or to taste

1 tablespoon oil

1. Heat a non-stick frying pan over a low heat. Roast and toss the coriander and mustard seeds for about 30–40 seconds. Cool and grind to a powder using a mortar and pestle. Set aside.

2. Next, using a mortar and pestle or a blender, grind together the ginger, chilli and 2 teaspoons hot water.

3. Then add the tamarind, roasted spices, garam masala, salt and oil and mix thoroughly.

4. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.