>A note about the tamarind soup mix: If you'
f paste in this recipe. Two tablespoons tamarind syrup was stirred into
Unpeel the fresh tamarind pods.
Scrape any remaining peel bits under running water,.
Bring unpeeled tamarind to boil in some of the recipe water.
Simmer for about 3 min.
Let cool and with hands get the pits out.
Process unpitted pulp in blender.
Sweeten remainding water.
Mix everything together.
Sieve for any remaining pulp threads or peel bits.
Chill and enjoy.
pices with rice wine, sauce, tamarind, sugar, ginger, garlic and water
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
Soak Tamarind in warm water for 1/2 hour - 1 hour to soften.
Strain through seive and press down with a spoon to extract all the juice.
Discard dregs and use the juice as required in recipe.
keeps in the fridge for up to a week.
Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
Fry the onion till transparent.
Add the ginger-garlic paste and fry.
Put in the masalas and curry leaves and fry till the seeds splutter.
Add in the cooked vegetables.
Blend.
Add tamarind/lime juice.
Garnish with fresh grated coconut.
Serve.
inutes.
Add okra and tamarind and mix things together well
o seal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup
an again.
Add the tamarind paste and seasoning.
Boil
nd keep warm.
Tamarind Jus: Soak tamarind in water until soft
Soak tamarind paste in 1/2 cup
Combine tamarind and 2 cups boiling water in a medium heatproof bowl. Cover and let stand for 30 mins. Strain tamarind over small bowl, pressing to extract all liquid, discard tamarind pulp.
Heat oil in a medium heavy-bottomed saucepan over medium-high heat. Cook mustard and cumin seeds, stirring, until they pop. Stir in dates, tamarind liquid and vinegar. Bring to a boil then reduce heat and simmer, stirring occasionally, for 5 mins, or until mixture is almost dry. Blend or process mixture until almost smooth.
uice, sugar, orange zest, butter, tamarind paste, and ginger in a
Place tamarind pods, cleaned of all shells
boil.
Place the tamarind pulp in a heatproof mixing
Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
Roll the ball in granulated sugar, and store in an airtight container.
Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.
o a boil.Meanwhile break tamarind into large pieces and place
Dissolve the tamarind in the water.
Strain