Homemade tamarind concentrate

Last week, I posted a Malaysian Shrimp with Tamarind, curry leaves and Jasmine rice. If you've been wondering how I made the tamarind paste, here's how.

Don't be repulsed by the unappealing (and sometimes gruesome) photos of this recipe. I promise you, the end result is well worth it!

You can use this tamarind paste in Indian and Southeast Asian dishes.

Have fun!

INGREDIENTS:
- a box of ripe sweet tamarind pods (16oz)
- boiling water (about 2 cups)

RECIPE:
- peel the pods and remove the strings



- soak the fruits (pulp and pits) in just boiled water for at least 15 minutes, or until the pulp gets soft and separates easily from the large pits.
- then the fun begins: when the temperature has cooled enough that you can touch it with your bare hands, drain the fruits and mush them up! Make sure you remove all the pits.

- filter the thick paste through a sieve. This is your tamarind concentrate.

- it will keep for a few days in the fridge, but you can also freeze it in an ice cube tray for longer storage :)

Gratin with a twist: garam masala, goat cheddar and sweet potatoes.

Ingredients (for 6 as a side, 4 as a vegetarian entree):
- 2 large sweet potatoes
- 1 1/2 cups of shredded goat cheddar
- 2/3 cup heavy cream
- garam masala, to taste
- shredded coconut (unsweetened), to taste
- salt, pepper


Recipe: 
- preheat your oven at 375F (190C)
- with a mandolin, slice the peeled sweet potatoes thinly (about a 1/10th of an inch, or 2-3 mm).
Note: be careful with the mandolin! Use the guard!!!

- fill the baking dish with layers of sweet potatoes. Salt and pepper every layer. Add garam masala, coconut and shedded cheese only every other layer.
Note: I find that adding spice and cheese to each layer rapidly overpowers the flavor of the sweet potatoes. Garam masala is quite a potent spice mix so don't be too heavy handed with it.




- finish by a thick layer of cheese, and pour the cream over the cheese.



- bake at 375F (190C) for 1 hour. Then let rest and cool a bit in the oven before cutting into it.
Note: Waiting here is quite important, because the sweet potatoes release a LOT of moisture, and letting the gratin rest in the oven allows for the reabsorption of the extra liquid.


Serve as a side to grilled lamb chops for example, or as a vegetarian entree with a side of green salad :)
Bon app!