Tamarind
Drizzle
Just the mention of tamarind and the palette oozes into action
in anticipation of the sourish-sweetness of reddish-brown gooey
pulp melting and teasing the tongue. Tamarind has always been
popular from the ancient Greeks and Romans and right across
present Asia |
| For the Starter |
| 1. |
20 g Mullet, grilled |
| 2. |
20 g Prawns, de-veined and boiled
|
| 3. |
20 g Avocado, de-stoned and
diced |
| |
|
| For the Seasoning |
| 1. |
1 tbsp buffalo curd |
| 2. |
½” ginger root,
grated |
| 3. |
½ tbsp lemon juice |
| 4. |
½ tsp garlic, minced |
| 5. |
Dash of egg yellow coloring |
| 6. |
½ tsp tamarind paste |
|
| Tamarind Drizzle |
| 1. |
25 g Tamarind
paste |
| 2. |
30 g English Mustard |
| 3. |
50 ml White Wine Vinegar |
| 4. |
Salt & pepper to taste |
|
| Serves
6 |
1. Keep the mullet, prawns and avocado in 3 separate
bowls
2. Mix all the seasoning ingredients and pour on to the 3 bowls
and allow to stand covered for ½ hours or more in the
refrigerator
3. Arrange the mullet, prawns and avocado on a serving plate,
taking care not to mix one with the other
4. Whisk the Tamarind Drizzle ingredients and drizzle over the
mullet, prawns and avocado
5. Serve with Worcestershire Sauce |
| |
|
|
