TAMARIND JAM
ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.
Provided by UmmBinat
Categories Breakfast
Time 40m
Yield 2-3 medium jars, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
- Add a little bit more water if needed.
- Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
- Store in the refrigerator.
COCONUT & TAMARIND CHICKEN CURRY
This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 19
Steps:
- Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
- Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
- Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
- Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
- Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
- Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
- Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
- Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.
Nutrition Facts : Calories 466 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
TAMARIND DRINK
Refresco de Tamarindo or Tamarind fresh water is a delicious way to hydrate all year long. It's cool, refreshing, and loaded with bright fruit flavors!
Provided by Lalaine Manalo
Categories Beverage
Time 20m
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine 1 cup of the water and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
- Allow the simple syrup to cool completely and set aside.
- Shell and devein tamarind pods.
- In a saucepan over medium heat, combine tamarind and 3 cups of the water.
- Bring to a simmer, stirring and mashing with the back of a spoon until softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
- Set a fine-mesh sieve over a pitcher. Place tamarind pulp in the sieve and slowly add the remaining 4 cups water, mashing with the back of the spoon to extract any remaining pulp. Strain and discard seeds.
- Sweeten the tamarind water with simple syrup to taste and stir well. Serve over ice.
Nutrition Facts : Calories 310 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 4 g, Sugar 77 g, ServingSize 1 serving
TAMARIND PASTE
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
Categories condiments
Time 1h
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.
TAMARIND SAUCE
Steps:
- Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
- Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
- Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
- I store this in a convenient squirt bottle in the fridge.
MILD HOT TAMARIND SAUCE
Our Jamaican friend gave my wife some one day, but she wouldn't give up the recipe. So I did it myself!
Provided by Buon Appetito
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 50
Number Of Ingredients 9
Steps:
- Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
- Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
- Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.3 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 0.3 g
MEXICAN TAMARIND CANDY
This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.
Provided by Lenora Sikes
Categories World Cuisine Recipes Latin American Mexican
Time 4h45m
Yield 50
Number Of Ingredients 6
Steps:
- Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
- Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
- Blend outer casings with juicy pulp in an electric blender.
- Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Remove from heat and let cool, about 2 hours.
- Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 21.7 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 100.1 mg, Sugar 16 g
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- To make tamarind paste, combine 1/2 cup of fresh, sweet tamarind fruit or pre-packaged wet tamarind block with 1 cup of hot water. Mash with your fingers until the fruit dissolves into the water. Strain the fibers and seeds out with your fingers or a fine mesh strainer. The resulting paste should be about the consistency of ketchup.
- Heat 1/2 cup of the tamarind paste, 2 cups water, and 1/4 cup sugar over medium heat until the sugar dissolves. The sweetness of the drink will depend on your tamarind. If it's too sweet, add a little more tamarind paste or some lime juice. If it's too sour, add more sugar.
- Cool the tamarind drink in the fridge. Fill a glass with ice and then pour the tamarind drink over. Garnish with a slice of lime and a sprig of mint.
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- In a large skillet, heat the vegetable oil until shimmering. Add the shallots and cook over moderately high heat until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.
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