Green Tamarind Relish – Took Prik Makam Pat

A great do-it-yourself fish recipe:

I N F O This relish gets its character from the tartness of fresh tamarind, the smoky flavor of roasted shallots and smoked fish, nutty garlic, strong pork lard, and the cleansing heat of chilies – all set against a backdrop of bold shrimp paste.

Fresh tamarind, unlike tamarind water, has a pungent green aroma, that’s why you can use tamarind water instead of the fresh fruit, but it’s not quite the same.

However, if you can’t get fresh tamarinds, you simply take twice the mass of tamarind water.

Other ingredients – from green mango, madan, sorrel, cape gooseberries and pea eggplants to cured crab – can be added to enhance the flavor of this nahm prik.

P a g e First, cook the pastes. For the nahm prik paste, roast or grill unpeeled garlic and shallots until the skins are singed and the insides are tender. Cool, peel, and then grind all ingredients in order in a mortar to a smooth paste. For the garlic paste, grind all the ingredients in the mortar.

Heat lard or oil in small saucepan and roast garlic paste over low heat, stirring continuously, until it is nutty-scented and golden brown. Add Nahm-prik paste and cook until it smells like crab tails or fish about 10 min. If needed

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