Nadi: Thank you for this very simple recipe! With age I look for ways to dilute the sauce to half potent! Some suggest use cucumber, papaya, even water. But am worried that the sauce may not keep very long outside of the refrigerator. How would you dilute this sauce?
I agree that the packets you find in suriname, that you just add water to are the best! I've been looking for a way to get those packets here in the states, and then i stumbled upon your recipe. I'm going to try it for sure. One question: In your recipe it's says "3" whole sour tamarind pulp. I don't understand what "3" means here. Can you please clarify?