• 250ml oil (I used rapeseed)
• 30g garlic cloves thinly sliced
• 60g shallots thinly sliced
• 30g dried chillies - soaked in boiling water for 20 mins and chopped
• 1tsptamarind paste dissolved in 50ml water
• 100g soft brown sugar
• 2Tbspfish sauce (or tamari or vegan worcs sauce)

Instructions

1. 1

   heat oil in pan

2. 2

   Add garlic until crispy and brown, remove with slotted spoon and drain on paper towel

3. 3

   Repeat as above with shallots and then with chillies

4. 4

   Put chillies, garlic and shallots into mixer/blender.

5. 5

   Add 30ml of frying oil and blend into paste

6. 6

   Pour mixture into a small pan - cook for 2 mins

7. 7

   Add all remaining ingredients and simmer gently, mixing regularly, until you have a thick jam-like sauce (around 15 mins)

8. 8

   Don't let it burn

9. 9

   Store in air tight container in fridge for up to a month (oil will separate but no need to remove)