ven or in a pot with a tight-fitting lid, mix
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.
illets and dry with paper towels. Dissolve tamarind paste in hot water in
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.
juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large
sed tamarind syrup instead of paste in this recipe. Two tablespoons tamarind syrup was
Rub the fish fillets with salt and turmeric, then cut
he sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar, fish
ragrant.
Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic
for 10 mins. Fluff rice with a fork.
Meanwhile, arrange
tamarind paste, vegetable oil, garlic, chilies, ginger and spices. Brush chicken with mixture
angoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and
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.
uice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan
peed blender, puree the coconut with the coconut water, cayenne, 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.
an again.
Add the tamarind paste and seasoning.
Boil till
nto a bowl and cover with ice water; stir in vinegar
Cover dried chilies with some boiling water and
belachan, shallots and dried chili paste together till quite fine.