I shoot from the hip when I make this…as usual when trying to extract a recipe from my kitchen, the quantities of nearly everything on here should really read “to taste.” You have to taste this while you make it. Think it needs more salt? It probably does. Too acidic? Add more sugar. Not zippy enough? Let the spice flow through you.

I’ve been developing this for years and by this point I prefer my version over most restaurants. It does take a cook-by-feel approach though, so be prepared to adjust to your tastes. And be sure to make some Jasmine rice to go with it.