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.
In Southeast Asian and Thai cuisine, it is very common to cook fish whole ... The sweetness and sourness of the tamarind with this fish is amazing. Serve on a big plate, drizzle the yummy sauce ...
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 ...
Blend the pulp again by adding half a cup of hot water to make a fine paste. Extract the pulp again. 5. Take groundnut oil and add sliced onions and tamarind paste. Then add the coconut extracts and ...
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 ...
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.