TAMARIND CURRY RECIPES

TAMARIND RECIPES - BBC GOOD FOOD

Tamarind recipes - BBC Good Food image

Tamarind, extracted from the pod-like fruits of the tamarind tree, is a sweet-sour pulp that tastes similar to lemons and dates. It's incredibly versatile – try it in a prawn curry, pad Thai or aubergine pickle.

Provided by Charlotte Morgan

Ingredients

FISH CURRY RECIPES - BBC GOOD FOOD

Fish curry recipes - BBC Good Food image

Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "tamarind curry recipes"

FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving

1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

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MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

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FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving

1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

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MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

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MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

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BEEF CURRY RECIPES - BBC GOOD FOOD

Stir up a fragrant beef curry to excite your tastebuds. We have dishes from around the world, including keema, beef rendang and spicy red Thai meatballs.
From bbcgoodfood.com

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STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES

Jam-packed with flavour, this totally tasty traybake is a must-try dish.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 221 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
3. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
4. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
5. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
6. Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
7. Place the tray on a medium heat and fry for 5 minutes, turning halfway.
8. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
9. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

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15 RECIPES THAT USE TAMARIND | ALLRECIPES

22 Outrageously Buttery Desserts There are very few foods that butter cannot improve — this is especially true with baked goods, which rely on butter for moisture, texture, softness, and, of …
From allrecipes.com

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TAMARIND RECIPES | ALLRECIPES

Allrecipes has more than 70 trusted tamarind recipes complete with ratings, reviews and cooking tips. ... This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice. By pct2. Chef John's Beef …
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SALMON CURRY RECIPE IN INDIAN STYLE BY SWASTHI'S RECIPES

Jan 22, 2020 · The curry tastes good even without any coconut milk. Curry base: The base of this curry is made from scratch by sauteing onions, garlic and tomatoes. Followed by the spice powders. The dish has a chunky sauce. For a smoother gravy, you can blend the sauteed mixture. Tamarind: Tamarind or a sour ingredient is a total game changer here. The curry …
From indianhealthyrecipes.com

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CURRY RECIPES - GREAT BRITISH CHEFS

Whether you're after chicken curry, vegetable curry or just a quick and easy curry recipe, this collection contains plenty of ideas. There are curry recipes from across Asian including a stunning massaman curry recipe, Thai curry and some delicious …
From greatbritishchefs.com

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FISH CURRY RECIPE (INDIAN FISH MASALA) - SWASTHI'S RECIPES

Oct 11, 2021 · Fish curry made with fresh fish, onions, tomatoes, coconut, spices and herbs. Make the easiest, delicious and flavorsome fish curry with my easy step by step recipe. Also known as Indian fish masala it is a sea food lovers’ favorite. Fish curry …
From indianhealthyrecipes.com

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CHICKEN MASSAMAN CURRY - FAVORITE FAMILY RECIPES

Jan 07, 2022 · Other massaman curry pastes may include ingredients such as tamarind paste, shrimp paste, nutmeg, thai basil, or other unique ingredients. Massaman Curry Meat More often than not, we use chicken as the protein in our Massaman curry …
From favfamilyrecipes.com

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CHICKEN MASSAMAN CURRY - FAVORITE FAMILY RECIPES

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TAMARIND RICE RECIPE | SAVEUR

Jan 21, 2022 · Add the chiles and curry leaves and continue cooking until the leaves are crisp and glossy, about 30 seconds. Spoon the tempered mixture over the tamarind rice and serve …
From saveur.com

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THAI MASSAMAN CURRY RECIPE - TEMPLE OF THAI

Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments. Serves 4. This curry …
From templeofthai.com

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CURRY - WIKIPEDIA

Curry is an anglicised form of the Tamil: கறி kaṟi meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree (Murraya koenigii). The word kari is also used in other Dravidian languages, namely in Malayalam, Kannada and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry…
From en.m.wikipedia.org

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TAMARIND SAUCE - DELICIOUS HOMEMADE RECIPE - THE CUR…

Mar 26, 2018 · Tamarind concentrate is called for in many recipes. It adds a delicious sour flavour to a curry so it is good to have on hand. But what about the finished sauce? Like the tamarind concentrate mentioned above, tamarind sauce is of course available to purchase. But this recipe for tamarind sauce …
From greatcurryrecipes.net

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TAMARIND RECIPES | ALLRECIPES

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INDIAN CURRY MAIN DISH RECIPES | ALLRECIPES

Cook up the best Indian curry recipes featuring chicken, lentils, potatoes, and more. Cook up the best Indian curry recipes featuring chicken, lentils, potatoes, and more. ... Tamarind Sauce Fish Curry. Save. Tamarind Sauce Fish Curry . Rating: 4.7 stars 9 . Indian-style tangy fish curry…
From allrecipes.com

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RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, weve got you covered under one roof. From Indian food ingredients to ingredients …
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PRAWN CURRY RECIPE - SWASTHI'S RECIPES

Sep 19, 2019 · Each region makes curry in a different style with different locally grown or available ingredients. Different ingredients like coconut, coconut milk, kokum, tamarind, red chilies, whole spices, poppy seeds etc are used based on the region. This prawn curry …
From indianhealthyrecipes.com

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LENTIL CURRY RECIPES - BBC GOOD FOOD

Fill up on a hearty vegetarian dinner with our top lentil curry recipes. Put those red, green or puy lentils to good use with chunky veg and aromatic spices. ... Adding tamarind to the lentils delivers …
From bbcgoodfood.com

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