Tamarind Curry Sauce

    20 minutes

    This is a very traditional base for curry made from tamarind, fenugreek, mustard, asafoetida and some lentils for thickness. It's also good just served as a sauce for rice.

    6 people made this

    Serves: 4 

    • 1 tablespoon sunflower oil
    • 1 teaspoon mustard seeds
    • 1 pinch asafoetida
    • 1 sprig curry leaves
    • 1 tablespoon brown lentils
    • 1 teaspoon fenugreek seeds
    • 2 tablespoons tamarind juice
    • 1 tablespoon salt
    • 1 tablespoon brown sugar
    • 2 tablespoons chilli powder
    • 1/2 tablespoon rice flour (or cornflour)
    • 1 sprig coriander leaves

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a saucepan and add mustard seeds, asafoetida, curry leaves, lentils and fenugreek seeds.
    2. Add tamarind juice, salt, brown sugar and water then simmer five minutes. Add chilli powder and simmer five minutes more.
    3. Mix the rice flour or cornflour with a little water and add to the curry. Simmer five minutes, or until it has thickened. Garnish with coriander.

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