This delicious Mauritian tamarind sauce is the perfect accompaniment to pork and fish dishes. You can buy tamarind paste from specialist food shops and larger supermarkets.
Preparation time: 20 minutes
Cooking time: 45 minutes
- 600g tamarind paste
- 300g sugar
- 1/2 tsp fennel seeds
- 2 star anise
- 2 dried chillies
- 1 small stick cinnamon
1. Put the tamarind in a bowl. Add 80cl lukewarm water and crush the tamarind with your hand to remove the seeds. Sieve the tamarind with the water to extract the juice.
2. In a saucepan, mix the tamarind juice with sugar. Add fennel seeds, star anise, dried chilli and cinnamon stick. Simmer for 45 minutes on low heat, stirring often and checking that the compote doesn’t burn.
3. Remove all spices and refrigerate for up to a week.
You can purchase the Prince Maurice recipe book that contains this recipe and over 50 more from our online store.