sed tamarind syrup instead of paste in this recipe. Two tablespoons tamarind syrup was
Put the tamarind paste, soy and hot water into
side.
MAKE SAUCE: Dissolve tamarind paste in 6 cups warm water
an again.
Add the tamarind paste and seasoning.
Boil till
b>tamarind paste in 1/2 cup boiling water for 30 mins. Pour tamarind
Combine squid, garlic, lemon zest and spices in a small bowl. Set aside to marinate.
To make the tamarind dressing, combine tamarind paste, honey and 1 tbsp warm water in a small bowl. Set aside.
Heat 1/2 tbsp peanut oil in a wok. Stir-fry squid until lightly browned and tender. Remove from wok.
Add remaining oil to wok. Stir-fry onion and zucchini until tender. Add spinach and stir-fry until wilted. Season to taste. Serve stir-fried vegetables and squid drizzled with tamarind dressing.
lend in the diluted tamarind paste, the diluted pomegranate paste(or use 1
ry with paper towels. Dissolve tamarind paste in hot water in a
he sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish
ntil you get a thick paste.
Heat 1 tbsp oil
Grind mustard seeds and chilies in a spice grinder and set aside.
Combine tamarind paste and warm water in a small bow and mash together to make a brown liquid. Strain through a sieve to remove solids. Toss solids, retain liquid.
Heat oil in large skillet over medium heat. saute onion and garlic for 5 minutes. Add ginger, saute for 2 more minutes. Add curry powder and mustard-chili mixture. Saute 1 minute. Add tamarind water and a dash of salt. Add fish. Simmer 10 minutes or so until the fish is cooked.
uice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan
angoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and
Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
Add hot pepper and black pepper
Cover mixture with plastic wrap and set aside overnight at room temperature.
Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
ish. Whisk together mango chutney, tamarind paste, vegetable oil, garlic, chilies, ginger
ake the lime dressing, combine tamarind paste, fish sauce, lime juice, brown
In a bowl, whisk together boiling water, brown sugar, ginger, and tamarind paste until mixture is mixed well.
Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool.
Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours.
Divide the cooler among tall glasses filled with ice cubes and garnish with a mint sprig.
In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).
about 30 seconds; stir in tamarind paste and turmeric. Mix well for
1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.