TAMARIND PASTE RECIPES VEGETARIAN RECIPES
TAMARIND RECIPES | BBC GOOD FOOD
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
TAMARIND PASTE RECIPE - NYT COOKING
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they’re unripe, which ensures a stronger degree of sourness and less sweetness. And don’t forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Total Time 1 hours
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
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- Mix in the aubergine pieces and simmer for about 5 minutes on low flame, serve with coriander and freshly steamed basmati rice.
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Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Supper, Vegetable
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Calories 334 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Supper, Vegetable
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Calories 334 calories per serving
- Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.
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BUTTER BEAN CURRY RECIPE - OLIVEMAGAZINE
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From olivemagazine.com
Total Time 30 minutes
Category Vegan
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Calories 160 calories per serving
From olivemagazine.com
Total Time 30 minutes
Category Vegan
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Calories 160 calories per serving
- Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with coriander.
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Oct 04, 2017 · In a small bowl, mix the oil, tamarind paste, maple syrup, salt, pepper flakes and garlic powder. Set aside 1 1/2 tablespoons of the sauce. You will use it when you toss the roasted vegetables later. In a medium bowl, mix the tamarind sauce with the vegetable strips. Use your hands to distribute the sauce over the vegetables.
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Boil in same water after 20 minutes. Cool and blend in mixie till smooth. Add remaining water, mix well. Pass through a sieve, removing any fibres, etc. Heat oil in deep heavy pan. Add tamarind paste, bring to a boil. Add salt, cook till a thick coating consistency is got. Cool completely, stirring in between, fill into clean sterile jar.
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