After posting the tambran (tamarind) ball recipe a couple days ago (sweet spicy sour tambran balls) , I realize that I still had some tamarind left back so I decided to share this recipe with you guys. Originally when I told my mom I purchased some tamarind in a box at the Asian store, she jokingly said “buh son, dais not the real thing” (gosh trinbago accent sweet eh!). So she got my dad to go out and get some of the ‘real thing” for me and sent it down with my sister (they live in Toronto and I’m in Hamilton). Sure enough it was the “tart” or sour type of tamarind we’re accustomed too in the Caribbean, but already out of the hard shell-like exterior.

This tamarind sauce is used primarily as a condiment or topping  for such things as saheena, aloo pie, pholourie and doubles. But I also recall (back to my school days again) a thicker version, with a sort of amchar massala undertone that was a hit with the kids at my primary school. Maybe I’ll post that recipe the next time I get some of the ‘real’ tamarind.

You’ll Need…

200 grams tamarind  pulp (about 7 oz)
3 cloves garlic
1 scotch bonnet or habanero pepper
1 1/2 – 2 tablespoon brown sugar
2-3 leaves shado beni
1 1/2 cup water

* add some salt and extra sugar if you find that the finished sauce is overly tart.

Before I go further I must let you know that there are 2 variations of this recipe. The first being the way I’ll show you below, where I’ll simmer the sauce on the stove for 10-15 minutes. The 2nd method you’ll use the same ingredients, except no cooking is involved. You simply add everything to a blender and give it a good pulse. I like to cooked version better as I find that the pungent ingredients like the shado bein and garlic is infused within the sauce and has a much milder after-taste.

The first step is to crush the pepper, garlic and shando beni into a sort of chunky paste. I give those things a rough chop and work it well in my mortar and pestle.

BTW, you’ll notice that my shado beni looks a bit starving… I’m just thankful I could get fresh shado beni here, so I’m not complaining. The next step is place the tamarind paste into a sauce pan with 1 1/2 cups water. Now using your fingers, (if you didn’t get seedless), work the pulp away from the seeds and try to crush the flesh between your fingers. It  will get a bit messy so you can wear disposable gloves if you wish.

Now remove the seeds and discard. Place the saucepan on medium heat, add the sugar (pinch of salt) and the crushed pepper/garlic/shado beni to the pot and bring to a gentle boil. Now turn the heat down to a gentle simmer and with the pot closed, allow to cook for about 10 to 15 minutes.

Stir every 2-3 minutes and if you find that it’s getting really thick, add a bit more water. You’re looking for a sort of thick tomato soup consistency (a little thinner than ketchup). Allow to cool before serving as the taste when it’s hot is totally different than when it’s cool. If when you taste it you find that it’s more tart (sour) than anything else, add a bit more sugar. It should be the perfect balance of tart, savory and spicy.

This tambran sauce rocks when you dip some saheena, aloo pie or pholourie into it!

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

I almost forgot. I’m not sure how many of you saw the message I posted on Facebook, but I mentioned that if you’d like to post any cooking/food related questions to a certified chef, who’s traveled all over the world doing his culinary thing.. now is the time to do so. A couple weeks back we met with the Rhyming Chef (Philman George) for coffee and during that meeting he agreed to take time from his hectic schedule to answer any questions you guys may have. All you have to do is leave the questions in the comment section below and I’ll send them off to him. I’ll then post the answers on the website for everyone to participate in the discussion.

You can learn more about The Rhyming Chef at his site http://www.therhymingchef.com/ A super cool ‘soldier’ with a massive passion for the culinary culture and history of the Caribbean, especially his home island of Barbuda.

I urge you to post your questions below and do check out Philman’s website for some amazing tips and cooking videos.

]]> http://caribbeanpot.com/a-tantalizing-tamarind-sauce/feed/ 19 http://caribbeanpot.com/a-typical-trinbagonian-pholourie-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=a-typical-trinbagonian-pholourie-recipe http://caribbeanpot.com/a-typical-trinbagonian-pholourie-recipe/#comments Tue, 01 Sep 2009 17:37:02 +0000 admin http://caribbeanpot.com/?p=1135 It’s funny how things always seem to get in the way to prevent you from doing things you plan. A few days back when I posted the recipe for  mango chutney, I had planned on making a batch of pholourie to accompany the chutney. Afterall they’re like peas in a pod… they go together. Looking back I can’t recall what my excuse is/was for not doing as I planned, but all is not lost as I have the pholouire recipe ready for you below.

A quick call to my mom and I had a recipe waiting to be explored. However she mentioned that there are several versions of this recipe and it’s all about personal taste. Personally she uses yeast in her’s and very little ground split peas, but I didn’t. I was also told that some people usually put a dash of curry powder in the dough. Again I didn’t, but my final product could easily rival any that you’ve ever tasted before. Trust meh!

You’ll need…

1 cup ground split peas
1 teaspoon crushed garlic (about 2 cloves)
1 teaspoon turmeric
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon salt
1/4 hot pepper (crushed) – optional but it does add a nice kick to things.
1 1/3 cups water
oil for deep frying

This is so simply you’ll be left asking yourself why did it ever take me so long to make this.

I started off by placing the 2 cloves of garlic, salt and the piece of hot pepper (I used habanero) into my mortar and using the pestle I created a smooth paste. You’ll notice I placed the salt in this, rather than directly into the batter. the roughness of the salt works great to help crush the pepper and garlic into the required paste.

Let’s now prepare the batter. In a large bowl place the dry ingredients (flour, baking powder, split peas powder and turmeric) and whisk together. I like doing this so I can incorporate everything before we add the water. After whisking, I then add the crushed garlic/salt/pepper mixture and water. Mix thoroughly to form a lump-free batter and allow to sit for about 30 minutes (feel free to use immediately if you’re in a rush).

In a fairly deep frying pan put enough oil to deep fry (about 4 cups or more)  and heat on med to high. TIP! While the oil heats get a basket or bowl and line with a couple paper towels to place the cooked pholourie to absorb the excess oil from frying. Also get a long handle tongs to help avoid getting burned from any splatter.

When the oil is hot, using 2 table spoons scoop a tablespoon of batter and place into the hot oil. Use the second spoon to scrape the batter off the original spoon. Don’t worry if the first batch turns out a bit deformed in shape, you’ll quickly get the hang of it. You’ll notice that it will easily double in size as it cooks. Using a fork, flip them over so each side gets to cook evenly. You’re looking for a golden brown colour and the pholourie will start floating as an indication that the center is fully cooked. Remove from the oil and place on the paper towels.

Don’t forget to get the mango chutney recipe I posted a few days back to compliment this tasty snack and do let me know if you encountered any snags or have any questions by leaving me a comment in the area provided below. BTW, if you’d like to make this a bit lighter (less dense) and would like to explore the recipe with yeast, let me know and I’ll share that recipe with you.

One final comment… this batter makes about 20-25 pholouire depending how big you make them. Happy cooking!

Some things I’d like to point out before be get started.

1. I didn’t have any shado beni or cilantro when I made this batch, but I highly suggest that you include one of these in your version. The flavour that’s added is exceptional.

2. I used chili peppers since that’s what I had available, but the traditional way to make this is with scotch bonnet or habanero peppers (do include some seeds for the real heat)

3. There are different ways to make this sort of mango chutney and I’m sure many of you may have a different recipe for it. Do share in the comments box below.

You’ll need…

1 green mango
1/4 teaspoon salt
6 chili peppers (or 1 scotch bonnet or habanero pepper)
2 cloves garlic
dash black pepper
2 shado beni leaves (or couple tablespoons cilantro)
Juice of 1 lime or lemon
1 scallion (garnish)

Start by peeling the mango and giving it a wash under cool water. Then you have a couple options here… you can cut the green mango into pieces and add it to a food processor to puree. If you choose this method, you can add all the ingredients mentioned above at the same time and you’ll have the finished chutney very fast. The other way (One I used) is to grate the green mango on the fine option on your grater (remember to back off when you get close to the seed). Place the grated mango into a bowl to mix with the other ingredients.

In a mortar, place the peppers, garlic, salt and shado beni (I didn’t have any) and begin to pound away. The salt (being coarse)  will help you to really get a smooth paste. Now squeeze the lime or lemon into the mortar, then add the crushed mixture to the bowl with the grated mango. I put the lime juice in the mortar to help pick up the remaining bits, rather than put it directly to the bowl with the grated mango. If you’re using cilantro, I find that it’s best to mince it very fine with a knife and add it to the grated mango, rather than adding it to the mortar to be crushed.

After you pour the crushed mixture from the mortar into the bowl with the grated mango, give it a good mix and taste for salt (remember to add a dash of black pepper). You should not get an over powering “sour” taste. It should be a combination of the tartness of the mango, the heat from the peppers, the uniqueness of the garlic and an overall freshness form the lime juice. Top with sliced scallions!

You can eat this fresh or store (as in my case) in a tightly sealed container in the fridge. NOTE: You will notice that if you do store it in the fridge  it will loose some of it’s heat.

Hopefully I’ll have time in the morning to cook up some pholourie. Stay tuned.

Some Green Mango Buying Tips!

1. The skin should look green in colour.

2. It should be very firm to the touch. Using your thumb, press against the mango, it should not give.

3. Besides being green with a bit of a natural shine  in colour, it should not have any blemishes (dark spots).

4. When you cut it it should have a light green colour with a slight tinge of yellow.