Spicy tamarind poatoes

Main Dish
3 servings
10 min
20 min
Very Easy


Number of serving: 3
4 large potatoes, peeled and cut into even-sized cubes

1 or 2 cloves garlic, minced

3 cloves shallots, sliced thinly

1 chilli, de-seeded (if you like it spicy, don't de-seed)

For the sauce (mix all these up)

1 tbsp tamarind pulp (aka Assam), mixed with 3tbsp water

* Strain the mixture to remove the seeds. If you don't have tamarind pulp, use 2tbsp lemon or lime juice.

2 tbsp kecap manis (aka Indonesian soy sauce)

* You can substitute with thick, dark soy.

1 knob palm sugar (aka gula melaka or jaggery)

* You can substitute this with 1 tbsp regular sugar if you don't have this.

The idea is to concoct a sauce that is sweet and tangy. Do note that this dish has very little sauce - just enough to coat the potato cubes. Taste test as you go. If you like it sweeter, add more sugar. If you like it more tangy, add more tamarind (lemon juice). Common sense, yeah?


  • 1. In a skillet, panfry potato cubes in oil till they are half cooked.

    2. Add in garlic, shallots and chilli and continue frying till the shallots have softened and the potato cubes have crisp edges. Make sure your flame is not too big.

    3. Just before dishing them out, pour in the tamarind mixture and stirfry to coat all the potato cubes evenly. Allow the gravy to bubble and thicken slightly. Taste test - you may like to add some salt. Sprinkle finely chopped spring onions (the green part) for some colour, if you like.

    4. Serve immediately.


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