Who knew Sweet-Tarts grew on trees? Well they do, in the form of Tamarind. So true! Body Alive Body Aware - [ Submit a Comment Cancel reply Your email address will not be published. Are you ready to work with me? Set aside. Process spice paste ingredients to a paste in a food processor. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Cook the spice blend ingredients, 30 seconds. Add remaining oil and the spice paste. Cook, stirring, until the oil begins to seep out of the paste, 10 to 15 minutes.
Stir in tomato puree, tamarind juice, sugar and salt; cook, 3 to 5 minutes. Add the shrimp; cook, stirring until shrimp are cooked and coated with sauce, 4 minutes.
Garnish with cilantro or lime leaves. From "Melissa's Great Book of Produce" by Cathy Thomas: Whisk 1 tablespoon tamarind paste with 3 tablespoons hot water until dissolved. Add 3 tablespoons canola oil, 1 tablespoon honey and a pinch of ground cumin; whisk to combine. Stir in 1 tablespoon finely chopped red onion. Season with salt and pepper to taste. This is a South Indian recipe for tamarind rice, also known as puliyodarai, pulihora, or puliyogare.
This is a common dish in Indian households and is even used as an offering in temples. You can make your version based on this recipe. Tamarind can also be paired with fish! Though it may seem difficult to make, putting together this dish is as simple as making the tamarind sauce and frying the fish.
You only need 20 minutes for the recipe. This Thai recipe involves a combination of tamarind puree, palm sugar, and fish sauce to give you a sour, sweet, and salty combination that will blow your mind. If you love spicy food, try this recipe. Last on our list of recipes is a tamarind soup from the Philippines. Sinigang usually consists of pork ribs, water spinach, radish, string beans, and taro.
You also have the freedom to use different meats, like chicken, milk-fish, corned beef, prawns, and salmon. Break off a piece of the pulp with your fingers and eat around the seeds. The flesh of the tamarind is tart. Did you make this recipe? Leave a review. Method 2. Separate 4 cups mL of tamarind pulp into clumps in a bowl.
Use your fingers to break the pulp into large pieces. You can either use tamarind concentrate or the pulp from raw tamarind pods. There is no need to de-seed the tamarind pods first, nor to remove any seeds that might be contained in the tamarind concentrate. Mix 1 tbsp 20 g of baking soda and 1 tsp 6 g of salt in with the pulp. Stir them together as well as you can. Heat the water to boiling on the stove or in the microwave, then pour it over the tamarind pulp.
The boiling water will help dissolve the tamarind pulp, allowing the baking soda, salt, and tamarind to combine. Once it's fully absorbed, the tamarind mixture should resemble a thick paste. Separate the seeds once the pulp and water are mixed. As the pulp dissolves in the hot water, the seeds will separate, making it easier for you to remove them from the mixture. Take your time removing the seeds to make sure no one bites down on one while enjoying your tamarind candy.
Mix in 2 cups g of granulated sugar. The recipe calls for 4 cups g of sugar in total, but at this point, you only need to use about half of that. Add the sugar, then stir the mixture until the sugar is completely blended into the rest of the ingredients. However, this is optional. Once you stir in the sugar, the tamarind mixture should be somewhat grainy but still sticky.
Cover the bowl and leave it at room temperature for 12 hours. Tamarind balls take a little patience, but the end result will be worth it. Cover the bowl with plastic wrap or a towel and let the mixture rest for about 12 hours. Stir in the remaining 2 cups g of sugar before you form the balls. Since the texture of tamarind can vary depending on its ripeness, the texture of the tamarind mixture may also vary.
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