How to use tamarind pulp: Swirl rehydrated tamarind pulp into a marinade for fish or meat—tamarind pairs especially well with soy sauce, garlic, and some kind of chile for heat. Or, whir those same flavors into a dipping sauce, like in this sambal oelek—flecked sauce. Tamarind pulp alongside fresh lime is what gives this pad thai its refreshingly sweet-tart flavor.
Tamarind concentrate is a cooked down, intensely flavored, syrupy version of the fruit. It often has a pickling agent or preservative added, like sodium benzoate or citric acid. But tamarind concentrate is undeniably convenient—you can add it directly to your dish, no rehydrating required.
Those are generally looser in consistency than concentrate is, but your results will vary by brand. Associate food editor Rachel Gurjar recommends the tamarind concentrate below for all your non-pulpy needs.
How to use tamarind paste: Stir a spoonful of tamarind paste into this dish of crisp-edged paneer and broccoli masala. Or brush tamarind concentrate over fish before throwing on the grill like in this black bass dish from senior food editor Andy Baraghani.
Tamarind Pulp. Small excerpts not entire recipes nor photos and links may be used, provided that full and clear credit is given to [ Noreen Hiskey ] and [ PictureTheRecipe. I also reserve the right to charge a license fee for unsolicited use of my photos. March 29, Sweet, tangy and spicy…the perfect oven roasted chicken for a quick weeknight dinner! Sweet, tangy and spicy Save Recipe. Prep Time. Cook Time. Total Time. Print Recipe. Comments This looks absolutely amazing! Hi Noreen, What would you serve with the sticky tamarind roasted chicken?
Thank you! Lisa Morton. Leave a Reply Cancel reply Your email address will not be published. Load More Follow on Instagram. Never Miss A Recipe Get the latest recipes straight to your inbox! Powder: When added to candies, beverages, and snacks, this dehydrated form of the fruit gives a much-appreciated extra punch. Raw tamarind is highly acidic and pucker-inducing.
Pickle chunky pieces with tomatoes, chiles, or carrot to enjoy with Indian bread like paratha. Grind into a thokku or chutney for a tart accompaniment to dosas and idlis. When ripe, the fruit is sweeter and less sour and used in Indian cooking in countless ways. Add the extract to a fiery red fish curry to round out the flavors like they do in Tamil Nadu and Kerala, or to your duck or lamb vadouvan curry for the Puducherry delicacy.
Because tamarind paste is acidic, a slathering can also be used to tenderize a hunk of protein. Blend a piece of tamarind pulp with your coconut chutney, beet chutney, or cilantro chutney and it will go a long way thanks to its preservative characteristics.
If you are looking for a tongue-tingling snack, dust roasted peanuts with powdered tamarind for a quick fix. Tamarind is perfect to serve alongside samosas. Ayurveda dictates the consumption of six tastes—sweet, sour, salty, pungent, bitter, and astringent—in every meal. Dishes made with tamarind, like rasam , impart sourness in an Indian spread.
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