Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  ounces        dried tamarind
     3/8  cup           boiling water
   4 3/8  pounds        unripe mangos
   2 1/8  cups          malt vinegar
   7 1/8  ounces        sugar
   7 1/8  ounces        raisins
   5 1/4  ounces        ginger root -- chopped
   1 1/8  teaspoons     garlic -- chopped
   1 1/8  teaspoons     fresh hot chilies -- chopped
     3/8  teaspoon      ground allspice
   2 1/8  tablespoons   salt

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