Any recipes using tamarind please?!
Answers: My husband (who loves curries) came home from the oriental supermarket with a block of 'wet tamarind' - any recipe suggestions would be much appreciated - thanks!
Pollo al tamarindo (Chicken with Tamarind)
4 chicken breast
1 pound of tamarinds
1/2 cup brown sugar
1/4 cup of soy sauce
salt & pepper
Cook chicken while in a different pot put the rest of ingredients with a bit of broth, depends how thick you want th sauce.
As soon as you have the sauce and chicken, you can have white rice as a side dish.
It's an ingredient of molé a wonderful mexican sauce I had when I was there. Over 30 ingredients include orange, chocolate, chili and tamarind - it's great, you should be able to google a recipe
SWEET TAMARIND CHUTNEY
INGREDIENTS
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida powder
1/2 teaspoon garam masala
2 cups water
1 1/8 cups white sugar
3 tablespoons tamarind paste
DIRECTIONS
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.
I am a former chef and also love curries, it is good for chutneys, I lke to make one with apples, raisins, spices, a bit of tamarind water, sugar, onions, garlic, and depending on the spice level I use a chili or 2 or 3 and some cider or white vinegar. You can use mangos, papaya, even dried fruits like dates, figs and cherrys.
It is something you can just just pile in to the pan stir it every so often, keep it on a lowish temp it can scorch with the sugar.
For tamarind water, use about 1/4 a chunk,, put it in a dish cover it just above the block with boiling water, stir it, let it sit and then strain off the water and toss the pips.
i use it to colour the lamb in a Kashmiri lamb recipe that i make, you basically add it to the spices and baste your leg of lamb with the sauce
I made a curry yesterday which used this ingredient but unfortunatly I didn't have any ! I thought it was really nice anyway but maybe you can make a better attempt at it by putting the tamarind in.
http://www.nigella.com/recipes/recipe.as...
Good luck!