Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.
To make tamarind juice: for every 1 cup of water add 2-3 tablespoons tamarind syrup. Tamarind syrup is available at Middle Eastern and Indian/Asian stores. The ratio on the bottle I have in the pantry is 3/4 cup water to 1/4 cup tamarind syrup. Adjust amount to your preference.
Mix beverage ingredients together in a pretty pitcher and chill.
Serve over ice with lemon/orange slices and fresh mint for garnish.
Add more sweetener if necessary.
boil.
Place the tamarind pulp in a heatproof mixing
Soak tamarind pulp in warm/hot water
all spices apart from the tamarind juice.
Saute. DON'T burn
dime sized piece of tamarind, mix until you get the
Soak the tamarind in 1 1/2 cups of water.
Allow it to sit for 3-4 hours.
After that, mash the tamarind to extract the pulp{juice}.
Put this pulp, salt and sugar in a bowl and whisk thoroughly.
Pass it through a thin cloth or metal sieve to sieve.
Add rock salt and the roasted cumin to the tamarind juice.
Blend well.
Garnish with corriander and mint leaves.
Add cold water, as needed, and refrigerate.
Serve chilled in tall glasses.
Enjoy!
bout 10 minutes.
Place tamarind pulp in a bowl and
ater, and 1/2 Celsius tamarind juice extracted by soaking a small
n a small bowl, add tamarind juice, fish sauce, sugar and lime
dd remaining butter and lime juice and stir well.
Taste
s almost done.
Add tamarind juice and simmer till chicken is
he fish sauce with the tamarind juice and palm sugar; stir well
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.
e drained.
Soak the tamarind pulp in the remaining cup
Soak tamarind in a cup of hot water for 15 minutes or until very soft.
Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
(if you wnt to make a sweet dip you can add sugar to taste at this point)
Blend the ingredients to a smooth paste
Serve with Samosas, Pakora etc.
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.
Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
Heat at medium for 1 minute.
Stir until the tamarind pulp is completely dissolved.
Add this to the cashew mixture and process until smooth.
Pour into a serving bowl and sprinkle with toasted sesame seeds.
Refrigerate for at least 30 minutes.
br>In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar
Wash dal thoroughly.
Boil the dal (lentils).
Set aside.
In a separate frying pan, heat oil.
Add mustard,cummin seeds,dry red chillies and curry leaves when the oil is hot.
Lower the heat and put in the cayenne pepper, turmeric,coriander powder (according to your taste) Add chopped tomatoes (no skins) and cook this on slightly higher heat adding a little water as necessary.
Add tamarind juice and add this mixture to the boiled dal.
Bring it all to a boil.