Combine 100 grams of tamarind pulp and 500 ml of water in a saucepan, bring to a boil, then reduce heat and simmer for 15 ...

If you want to add a rich, sweet dimension to your favorite marinade, then try throwing some tamarind paste into the mix to ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

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.

Read more: 7 Must-Have Canned Foods And 7 To Avoid In Your Pantry When a recipe calls for a small amount of tamarind paste, say a few tablespoons, the sugar and citrus juice mixture works just fine.

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 ...

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 ...

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, ...

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, ...

You might be most familiar with tamarind paste, which is a mainstay in Asian cooking, but it can also be bought as raw pods, in concentrate or as whole dried seeds in some health food shops ...

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 ...

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...