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Rasta Redfish Marinade
2 oz. dried tamarind
1/2 c. boiling water
4 lbs. unripe mangos
2 c. malt vinegar
1 c. sugar
1/2 c. raisins
1/2 c. ginger root, chopped
1 tsp. garlic, chopped
1 tsp. fresh hot chilies, chopped
1/2 tsp. ground allspice
2 Tbsp. salt
Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers. Peel each mango and cut flesh away from seed. Cut into one-inch cubes. Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Purée the mixture in a blender and it's ready for the fish. Makes 5-6 cups of marinade.
Life is really simple, but we insist on making it complicated.
Confucius
1 tablespoon oil in water for boiling pastas (macaroni etc.) prevents it from sticking together.
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