Preparation:
1. Place the tamarind in a bowl and pour boiling water over it. Soak for a
2. Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
3. Combine the mangos and vinegar and bring to a boil over high heat and c
4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and
5. Pure the mixture in a blender and it's ready for the fish.
Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite place to go.
Marinade can be stored in the refrigerator for 2 wee |
