Golden Shallot and Shrimp Crumble Relish

1. Soak Tamarind Pulp

Soak the chopped tamarind pulp in hot water for about 5-10 minutes until it softens. Once softened, press the tamarind through a sieve using a spoon to extract a smooth tamarind liquid, discarding any remaining solids.

2. Fry Shallots

Heat about 3 tablespoons of peanut oil in a heavy skillet or wok over medium heat. Once the oil is warm, add a pinch of turmeric and the thinly sliced shallots. Stir the shallots frequently, cooking them until they turn golden brown, which should take about 5-10 minutes. Remove the shallots with a slotted spoon and set them aside on a paper towel to drain.

3. Fry Garlic

In the same oil, add another pinch of turmeric and the sliced garlic. Cook the garlic, stirring constantly, until it is golden and fragrant, which will take about 1-2 minutes. Be careful not to burn the garlic. Remove the garlic with a slotted spoon and set it aside with the shallots.

4. Cook Shrimp Powder and Spices

Add an additional tablespoon of peanut oil to the skillet, followed by ⅛ teaspoon of turmeric, the dried shrimp powder, and the red chile powder. Stir these ingredients together, cooking for about a minute until the mixture foams and reaches a paste-like consistency.

5. Add Tamarind and Shrimp Paste Mixture

Pour the tamarind liquid and the dissolved shrimp paste into the skillet, followed by the sugar and salt. Stir everything together thoroughly and cook for about 4 minutes, allowing all the ingredients to meld into a cohesive paste.

6. Combine Fried Shallots and Garlic

Finally, stir the fried shallots and garlic back into the mixture, ensuring that everything is evenly combined. Transfer the relish to a bowl.