Golden Crispy Shallot and Shrimp Relish (Balachaung)

1. Soak Tamarind Pulp

Place the chopped tamarind pulp in a small bowl and cover it with the hot water. Let this soak for about 5 to 10 minutes until the tamarind softens. Use a fork to mash the tamarind, then press it through a sieve to extract the tangy liquid, discarding any solids.

2. Fry Shallots

Heat a heavy skillet or wok over medium heat and add about 3 tablespoons of peanut oil. Sprinkle in a pinch of turmeric to give the oil a warm, golden hue. Add the thinly sliced shallots to the pan. Cook them, stirring occasionally, for about 5 to 10 minutes until they turn golden and crispy. Once done, remove the shallots from the oil and set them aside.

3. Fry Garlic

In the same skillet, add another pinch of turmeric to the remaining oil, followed by the sliced garlic. Cook the garlic until it turns golden, which should take about 1 to 2 minutes. Be careful not to let it burn. Once golden, remove the garlic and set it aside with the shallots.

4. Cook Shrimp Powder

Add one more tablespoon of peanut oil to the skillet if needed, along with another pinch of turmeric. Stir in the dried shrimp powder and red chile powder. Continuously stir for about a minute to let the shrimp powder soften and blend with the spices.

5. Combine Ingredients

Pour in the tamarind liquid you prepared earlier, along with the dissolved shrimp paste, sugar, and salt. Cook everything together for about 4 minutes, allowing the flavors to meld into a rich, balanced mixture.

6. Mix and Store

Stir in the fried shallots and garlic, mixing everything thoroughly. Transfer the finished relish to a bowl and let it cool completely before storing it in a glass jar. This golden crispy shallot and shrimp relish can be refrigerated for up to a week.