Tamarind Sauce for Doubles, Pholourie & Saheena

Steps

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1. 1
   Prepare the tamarind pods: remove tamarind from shells, crack them gently, and discard the outer shell, fibrous strings and any debris.
   ▶ ≈0:11
2. 2
   Pour 3 cups of boiling hot water over the cleaned tamarind. Allow the water to cool until it is safe to handle with your hands.
   ▶ ≈1:40
3. 3
   Massage the tamarind pulp in the water with your hands and fingers to extract all the pulp from the seeds. This takes about 4-5 minutes until all the pulp has come off.
   ▶ ≈2:06
4. 4
   Strain the tamarind mixture to separate the pulp liquid from the seeds and fibers. Discard the solids and reserve the tamarind liquid in a pot.
   ▶ ≈5:01
5. 5
   Roughly chop the Scotch bonnet peppers, garlic and shadon benny. Add them to a food processor or blender with 4 cups of water and blend until you have a puree.
   ▶ ≈5:35
6. 6
   Place the tamarind pulp liquid in a pot on medium heat. Add the achar masala, ground roasted jeera, brown sugar and a pinch of salt.
   ▶ ≈6:02
7. 7
   Pour the prepared pepper, garlic and shadon benny puree into the pot. Stir well to combine all the ingredients.
   ▶ ≈6:50
8. 8
   Bring the mixture to a boil, then reduce to a simmer. Cook for 5-10 minutes until the sauce begins to thicken. Remove from heat and allow residual heat to further thicken the sauce as it cools.
   ▶ ≈7:04
9. 9
   Taste the sauce and adjust the salt as needed. You may add more fresh shadon benny if desired for extra flavour.
   ▶ ≈9:18
10. 10
    Pour the finished tamarind sauce into a sterilized container and store for serving with doubles, pholourie, saheena or other Caribbean street foods.
    ▶ ≈10:14