Hot Relish Recipe
Hot Relish has a fine taste. Hot Relish gets its taste from red chilies mixed with nuts and shrimp paste. Hot Relish is served as side dish
Ingredients
| 20 red chillies, seeded and chopped | ||
| 10 shallots or 1 large onion, chopped | ||
| 2 garlic doves, chopped | ||
| Macadamia nuts | 5 | |
| Shrimp paste | 1 Teaspoon, dried | |
| Vegetable oil | 2 Tablespoon | |
| 1 tspn grated root ginger | ||
| Brown sugar | 1 Teaspoon | |
| 3 tblspn tamarind water | ||
| Salt | To Taste | |
| 150ml thick coconut milk or cream | ||
Directions
Put the chillies, shallots, garlic, macadamias and dried shrimp paste in a food processor or liquidizer and work to a very smooth paste.
Heat the oil in a pan, add the paste and fry for 2 minutes.
Add the ginger, sugar, tamarind water and salt to taste.
Stir well, then add the coconut milk or cream.
Simmer for about 15 minutes until the sambal is thick and oily, stirring occasionally.
Increase the heat and stir fry for a further 2-3 minutes, then serve hot or cold.
Heat the oil in a pan, add the paste and fry for 2 minutes.
Add the ginger, sugar, tamarind water and salt to taste.
Stir well, then add the coconut milk or cream.
Simmer for about 15 minutes until the sambal is thick and oily, stirring occasionally.
Increase the heat and stir fry for a further 2-3 minutes, then serve hot or cold.
Chef
