Seasonally, it’s available fresh in brown pods or you can buy tamarind pulp in block form. For this recipe we’re using tamarind puree (sometimes called tamarind paste), because it’s readily ...

But if you are using tamarind paste out of a jar (and which tends to be runny), then use 5 tablespoons and simply add it to the rest of the marinade ingredients, without cooking it or adding water.

We may receive a commission on purchases made from links. Tamarind is tropical in nature and exotic in flavor, adding a unique layer to curries, chutneys, marinades, and even Worcestershire sauce ...

About Tamarind Rice Recipe: This tangy rice dish is made with channa and urad dals, infused with the flavor of tamarind pulp. Tamarind rice is actually a north Indian version of Pulihora or ...

Small pieces of tamarind cake can be broken off and infused to create an acidic liquid flavouring used in Asian and Caribbean cooking. Use tamarind to flavour meat and vegetable curries ...

Tangy Tamarind Prawn Curry Recipe: Tangy Tamarind Prawn Curry is a tasty Indian curry recipe packed with authentic Indian spices and the tanginess of tamarind that go well with soft and juicy prawns.

In East African vegan cuisine, tamarind shines as a key ingredient in traditional sauces served with dishes like ugali (a ...

2 tablespoons cornstarch 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon fine sea salt) ½ teaspoon freshly ground black pepper 2½ pounds chicken wings 2 tablespoons vegetable oil ...

Soak the tamarind in hot water for 20 minutes until ... Heat a teaspoon of vegetable oil and add ginger and garlic. Cook them for two minutes until they start releasing a fragrance.