Tamarind Glaze for Fish or Chicken

1. 1
   prep · ~15 min

   Soak and extract the tamarind pulp.

   Break the tamarind block into the warm water in a small bowl. Let it soak for 15 minutes, then massage it with your fingers until the pulp dissolves. Pass the mixture through a fine-mesh strainer into a bowl, pressing hard on the solids to extract every bit of tangy liquid. Discard the fibrous leftovers.

2. 2
   simmer · ~12 min

   Simmer the tamarind base into a glaze.

   Pour the strained tamarind liquid into a small heavy-bottomed saucepan. Add the grated jaggery, ginger, cumin powder, red chili powder, and salt. Stir and bring to a gentle simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and turns glossy.

   TIPWatch closely near the end — the high sugar content can catch and burn quickly.
3. 3
   temper · ~2 min

   Make the tempering and finish the glaze.

   1.In a small pan, heat the oil over medium heat until shimmering.

   2.Add the mustard seeds and let them pop (20-30 seconds).

   3.Add the curry leaves and let them crackle for 10 seconds.

   4.Pour the tempering into the simmered tamarind glaze and stir through.
4. 4
   rest

   Cool the glaze before using.

   Remove the saucepan from the heat and let the glaze cool completely. It will thicken further as it cools. Transfer to a clean jar. Brush onto fish or chicken during the last 2–3 minutes of grilling, baking, or pan-searing to get a beautifully caramelized, sticky finish.

   TIPStore any leftover glaze in the fridge for up to a week — reheat gently to loosen.

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