| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Condiments, Fish, Usenet |
5 |
Cups |
INGREDIENTS
| 2 |
oz |
Tamarind (dried) |
| 1/2 |
c |
Water, boiling |
| 4 |
lb |
Mangos, unripe |
| 2 |
c |
Malt vinegar |
| 1 |
c |
Sugar |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Ginger root, chopped |
| 1 |
ts |
Garlic, chopped |
| 1 |
ts |
Fresh hot chilies, chopped |
| 1/2 |
ts |
Allspice, ground |
| 2 |
tb |
Salt |
INSTRUCTIONS
Place the tamarind in a bowl and pour boiling water over it. Soak for an
hour. Drain, pressing down hard with the back of a spoon before discarding
the seeds and fibers.
Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
Combine the mangos and vinegar and bring to a boil over high heat and cook
for 10 minutes.
Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and
salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree
the mixture in a blender and it's ready for the fish.
NOTES:
* A marinade for redfish -- From Jeffrey's restaurant in Austin, Texas,
our favorite place to go for good food in the city. Marinate a fresh
redfish in this for 12 hours, then broil it.
* Marinade can be stored in the refrigerator for 2 weeks. Mangos are a
seasonal fruit.
: Difficulty: moderate.
: Time: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours
marinating.
: Precision: approximate measurement OK.
: Bill and Joyce Bulko
: bulko@sally.UTEXAS.UUCP,
: {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko
: The University of Texas Department of Computer Sciences
: Austin, TX
: Copyright (C) 1986 USENET Community Trust
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