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.
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What is Tamarind and How Do I Use It?
Some recipes may call for tamarind paste concentrate, while others will recommend the tamarind paste puree. For an easy ...
Squeeze out the pulp & remove the seeds. Your tamarind paste is ready. Add the pumpkin and toss well. Add the tamarind paste and jaggery. Cook for 3-4 minutes on high flame. 6. Add 1/2 cup water, ...
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, ...
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 ...
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 ...
Cook, stirring, until fragrant and caramelised, being careful not to let the paste burn. Step 3 Add water and bring to the ...