But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water.

For this recipe we’re using tamarind puree (sometimes called tamarind paste), because it’s readily available at most grocery stores. To cut down cooking time, I’m not using any onions.

The paste’s tartaric acid even helped polish silverware so it looked brand new. While using tamarind in the kitchen is second nature to me, many of the students in the Indian cooking classes I ...

When cooking with tamarind pods ... Place in a stoneware container and cover with even more salt. Tamarind paste or concentrate purchased in a jar can be stored on the shelf in the pantry ...

Put the prawns and cook them for 10 minutes till the prawns change colour. 3. Keep them aside once cooked. In the same pan pour oil, and the chopped ginger, garlic, chilis, onion, and tomato. Further, ...

Discover the Sindhi Spiced Fish recipe, featuring fish fillets baked with a rich yogurt and spice mixture. Perfect for a ...

More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney restaurants each week – cook it at ...

There are many brands of paste and concentrate. They all have different degrees of sourness, so they are not necessarily interchangeable when tamarind is called for in a recipe. Use the brand you ...

In East African vegan cuisine, tamarind shines as a key ingredient in traditional sauces served with dishes like ugali (a ...

Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. Use tamarind to flavour meat and vegetable curries ...