Tamarind Ketchup Recipes

LOBSTER CORN DOG WITH TAMARIND KETCHUP

Steps:

• For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.
• Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees.
• Whisk together cornmeal, sugar, eggs and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.

LOBSTER CORN DOG WITH TAMARIND KETCHUP

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
• In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper.

TAMARIND KETCHUP

Steps:

• Bring a pot of water to a boil, and set up a bowl with ice water. Cut a shallow X in the bottom of each tomato, place them in the boiling water for 45 seconds, and transfer to the ice water. As soon as you can handle them, pull off the skins. Core and halve the tomatoes. Scoop out the seeds over a strainer and press them to extract the juice, then discard the seeds.
• Put the tomatoes, their juice, the onion, and garlic in a blender and blend until smooth. Transfer to a large pot and add the honey, vinegar, and salt. Add the tamarind concentrate, passing it through a strainer to remove any stray bits of shell. Tie the cloves, allspice, and cinnamon in a piece of cheesecloth and add them to the pot. Bring to a boil, then decrease the heat and simmer, uncovered, until the ketchup evenly coats the back of a spoon. Let the ketchup cool to room temperature. Remove the cheesecloth bundle and pour into an airtight container and refrigerate for up to 2 months.

TAMARIND KETCHUP

Steps:

• In a small bowl, stir together ketchup and tamarind paste.