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Tamarind Kani Sauce - Print
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Tamarind Kani Sauce


  • 1 tablespoon peanut oil
  • 1 yellow onion coarsely chopped
  • 1¬† garlic¬†clove chopped
  • 6 plum tomatoes coarsely chopped
  • 1 Scotch bonnet pepper coarsely chopped
  • 1 dried bay leaf
  • 2 tablespoons tamarind paste
  • 1 tablespoon sugar
  • 2 tablespoons Vietnamese or Thai fish sauce
  • Salt and freshly ground black pepper


  • In a saucepan, heat the oil over medium-low heat. Cook the onion and garlic, stirring frequently, until soft and fragrant. Add the tomatoes, Scotch bonnet, and bay leaf. Simmer for 15 minutes, or until thick like a chutney, stirring occasionally with a wooden spoon and adding a little water if necessary.
  • Add the tamarind, sugar and fish sauce and season with salt and pepper to taste. Remove the bay leaf and puree in a food processor or blender until smooth. Store in the refrigerator in an airtight container for up to 3 weeks.
  • Makes about 1 cup.