I’m thrilled to have this recipe, since my husband hates the anchovy taste in store bought Worchestershire sauce. Now I can make it without it.
I have everything but tamarind concentrate. Is there a substitute?
Not to my knowledge.
It has such a very unique, tangy taste that would be hard to substitute, IMHO.
It’s quite inexpensive, too. A couple bucks, as I recall.
Indian and other Asian (Malaysian, etc) grocers carry it.
Oh, and don’t discard the onion skins. Add them to the liquid to be simmered, too.