Recipe By : Bill and Joyce Bulko
Serving Size : 5
Categories : *Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 ounces dried tamarind [49 g]
3/8 cup boiling water [94 ml]
4 3/8 pounds unripe mangos [2.2 kg]
2 1/8 cups malt vinegar [550 ml]
7 1/8 ounces sugar [205 g]
7 1/8 ounces raisins [207 g]
5 1/4 ounces ginger root -- chopped [147 g]
1 1/8 teaspoons garlic -- chopped
1 1/8 teaspoons fresh hot chilies -- chopped
3/8 teaspoon ground allspice
2 1/8 tablespoons salt
1. Place the tamarind in a bowl and pour boiling water over it. Soak for a
2. Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
3. Combine the mangos and vinegar and bring to a boil over high heat and c
4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and
5. Pure the mixture in a blender and it's ready for the fish.
Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite place to go.
Marinade can be stored in the refrigerator for 2 weeks.
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