I bought a block after seeing a recipe on Saturday Kitchen some years ago - something with prawns if I remember! The BBC has lots of recipes using it, sorry should have posted this first!http://www.bbc.co.uk/food/tamarind
Thanks Pinks, I did as you said and have a thickish pulp, and still mashing it through the sieve! Have popped it in the pan with some meat, onions, potatoes, stock and daal, with a dollop of rogan josh paste, ground cumin and a sprinkling of kashmir chili powder - smells lovely, going to slow cook for a couple of hours. The tamarind is reminiscent of how a dhansak (ETA it's not pasanda!) smells, will let you know how I get on. DH quite intrigued (however I have the delivery menu at the ready!)Thanks again for taking the time to give instructions.edited by cymraes on 28/07/2012
It's very easy - just cut off a block about the size of 2-3 dessert spoons, pour over about 150ml of boiling water, let it soak until it's a paste (only about 10 minutes if it's fresh, it certainly doesn't need as long as overnight), and then drain it through a sieve, discarding the pulp and seeds - use the remaining liquid.
Cherry ripePosts 842
Thanks for info, I didnt know what to do either, so I bought the jar of tamarind paste.
sorry cymraes, dont know about tht..never used it with meat
thanks lilypad, how much should I use for about 300g of meat? thanks again x
umm if it has the seeds .. i would suggest soaking it over night, or for as long as you can, then cook it with some water so that the juices can come out, You can then mash it and pass it through a sieve so your only left with the juice and pulp. HTH
I bought some tamarind in a block, and think I should be putting it in tonight's beef curry, but what do I do with it? Thanks in advance
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