How do you use tamarind paste?
by Karine Lemoine
How do you use tamarind paste? Everything about cooking with tamarind paste and recipes to help you!
For many people, tamarind is as foreign in a dish as loquats and wasabi, and yet when combined, It forms a bittersweet explosion in your mouth.
He may be seen as a friend for some or an enemy for others.
What is tamarind?
Tamarind is part of the Legume family and translated into Arabic it means “Indian date”. We find the texture of the date well.
Although he is native to East Africa, tamarind is cultivated intensively in India, Asia and the Antilles where its sour flavor is particularly appreciated for cooking.
Tamarind comes from the tamarind tree. He is originally from Madagascar, in Africa, but is grown in tropical and subtropical regions.
The branches of the tamarind tree fall back like those of the weeping willow.
Tamarind comes under the Shape of large pods, like peas, which are harvested when they are ripe. The pods are opened to remove the tamarind inside.
It's abouta pulp that is sour, sticky and contains seeds.
What dishes can you make with tamarind?
Tamarind can be used for cooking, in some desserts, or even for candy.
It is used by Indians, Mexicans, Thais, and Caribbean people.
It is a popular ingredient in curries, chutneys, lentil dishes and soups.
In the Middle East and the Antilles, tamarind juice is used in the composition of a refreshing drink.
Where can you buy tamarind?
Tamarind can be purchased in the form of whole pulp or made into paste or sauce.
It is easily found in organic stores in dried slices, in paste or concentrate, the latter has a black color.
You can also find it in Asian food stores or even in supermarkets in the “world products” department with oriental products.
How do you prepare homemade tamarind paste?
After harvesting, tamarind undergoes a process to obtain the final product.
Here are the steps to follow to make tamarind paste:
- Soak the pulp in hot water for about 20 to 25 minutes.
- When the pulp has become soft, leave it chill.
- Roll the pulp with your fingers until the pulp and seeds separate.
- Drain excess water and remove the seeds.
- Strain the juice by passing the softened pulp through a sieve (do not use a metal sieve because tamarind is acidic and does not mix well with metal)
- You get A thick paste on the one hand to keep and The juice ready to usethat you can use in the recipes below.
You can keep the dough in the fridge for up to 3 months.
Medicinal properties and other uses of tamarind
Tamarind paste is mainly used in food dishes but is not limited to it. It has health benefits and can even be used at home.
The advantages
- Tamarind is a antiseptic, it helps to fight against inflammations.
- It can be used as remedy for stomach problems.
- It can be used as balm for wounds, fevers or relieving nausea.
- In cooking, the acidity of tamarind can also be used as meat tenderizer. If you use it in a marinade, it will make your meat more tender and flavorful.
- You can even use ripe fruit for Clean copper pans.
Tamarind juice effective against hangovers
Here is a drink that will get you back on your feet effectively.
- Place 1 tablespoon of tamarind paste with 100ml of water in a saucepan to bring to a boil.
- Then reduce the heat and simmer for 2 minutes.
- Let it cool.
- Then stir in 1 tablespoon of raw honey with a slice of lime and serve at room temperature.
Recipes using tamarind paste
The uses of tamarind paste are endless. You can create new recipes and thus make appetizing and tasty dishes.
This sticky, sweet, and acidic ingredient can change the way you serve food, and you'll enjoy adding it to your cooking.
Here it is a few easy recipes that you can achieve with this fantastic ingredient!
Our readers also like
Puli Sadam recipe or tamarind rice
- An Indian dish whose main ingredient is tamarind
► for 4 people
► preparation: 30 minutes
Ingredients:
- 500 g steamed rice (basmati is perfect)
- 1 handful of cashew nuts (optional)
- 1 tsp turmeric powder
- 4 tbsp vegetable oil
- 1 onion
- 2 dried red chilies
- 1 tsp of mustard seeds
- 2 curry leaves
- 2 tbsp tamarind paste or tamarind juice (tutorial above)
- A pinch of salt
- 1 tsp of sugar
The steps to follow:
- Your rice has been cooked beforehand, here is the link of steamed rice for preparation.
- Start by dissolving the tamarind in 150 ml of water to get the juice once filtered through a strainer.
- Heat a pan with the oil then add the mustard seeds, finely chopped onion, chili, curry leaves and cook for about 5-6 minutes over medium heat.
- Add tamarind juice then salt and sugar. The mixture must reduce to obtain a more or less thick paste. You can let it cook for another 5-6 minutes easily. The sauce is ready
- Roast the cashew nuts.
- Mix the sauce into the rice and sprinkle with cashew nuts.
However, if you have some sauce left over, you can very well keep in the fridge then use it for future preparation. All you have to do is warm up.
Meen Kulambu recipe or Indian fish curry with tamarind
► for 4 people
► preparation time 45 minutes
Ingredients
- 500g steamed rice
- 6 to 8 squares of firm fish such as cod
- 2 tbsp of oil
- 1 onion
- 2 green chilies
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 2 garlic cloves
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 tsp coriander
- 2 tbsp tamarind paste
- 6 tomatoes
- 2 curry leaves
- A pinch of salt
- 2 eggplants
- fresh coriander
The steps to follow:
- Your rice has been cooked beforehand, here is the link of steamed rice for preparation.
- Start by dissolving the tamarind in 150 ml of water to get the juice once filtered through a strainer.
- In a skillet, heat the oil and brown the minced onion and chopped garlic. The onions should be translucent.
- Then add the spices as you go, stirring the mixture for 5 to 6 minutes.
- Pour in the tamarind paste then the diced tomatoes and eggplants, and salt.
- Let it simmer for 15 minutes then add the pieces of fish and continue to cook until the fish is cooked without mixing it to prevent the fish from disintegrating.
- The preparation is ready, all you have to do is arrange the plates with rice then sauce, fish and sprinkle with fresh coriander.
Pad Thai recipe
- Thai noodles
► for 4 people
► preparation time: 30 minutes
Ingredients:
- Noodles for pad Thai
- 2 tbsp brown sugar
- Nuoc Man fish sauce
- 2 tsp soy sauce
- 2 tsp tamarind paste
- 2 tbsp vegetable oil
- 3 chicken cutlets
- 2 garlic cloves
- ½ shallot
- 4 eggs
- A handful of soybean sprouts
- 1 handful of peanuts
The steps to follow:
- Soak the Pad Thai noodles to relax them, drain them with a strainer and set them aside.
- Start by dissolving the tamarind in 150 ml of water to get the juice once filtered through a strainer.
- In a bowl, combine brown sugar, nuoc man, soy sauce and tamarind juice. Add oil to a pot and Cook the chicken into thin strips then reserve them.
- In the same skillet, brown the finely chopped garlic and shallots. Add 4 eggs and mix them directly into your skillet until cooked. Add the cooked chicken strips and cooked noodles and stir the mixture.
- Pour the spice and tamarind mixture over the whole mixture and simmer gently for 5 minutes.
- Meanwhile, roast the peanuts over low heat. Pour the peanuts into the mixture with the bean sprouts and add 1 cup of chopped peanuts and soybean sprouts.
All that's left to do is serve!
Tom yum kung recipe
- Thai soup
This soup is very popular in the world, it is a soup that can be eaten quite spicy.
► for 4 people
► preparation time 20 minutes
Ingredients:
- 4 chopped lime leaves
- 3 lemongrass stalks
- 1 piece of ginger
- 250 g small prawns, fresh or frozen
- 2 tbsp tamarind paste
- 3 chopped chilies
- 2 tbsp Thai chili paste
- 4 tbsp fish sauce (nuoc man)
- 8 tbsp lime juice
- 1 tsp of sugar
- 200 g of sliced mushrooms
- 1 handful of fresh coriander
The steps to follow:
- Pour 2 liters of water into a stewpot, bring to a boil, add lemongrass, lemon and ginger cut into thin slices.
- Lower the heat then pour in the prawns, tamarind paste, tamarind paste, chili pepper paste and let simmer until the prawns are cooked.
- Then add the nuoc man, the lemon juice, the sugar, the mushrooms and then mix everything.
- Your soup is ready, all that's left to do is serve and add the fresh cilantro.
Recipe for Agua de tamarindo - the tamarind drink
- A refreshing Mexican drink
- Add 75 g of tamarind paste in 1.5 g of water in a carafe.
- Add the equivalent of 75 g of sugar and stir until the mixture is dissolved.
- Add crushed ice and top with orange and lime slices.
It is The perfect refreshment for a nice sunny day.Remain to serve!
Ready to test this super ingredient in your dishes?
Tamarind paste is one multi-purpose ingredient which in the kitchen adds a lot of flavor to any dish. It increases taste sensations in all palates.
You can consume it in a dish with a rather sour taste when the paste is added alone or in a sweet dish when accompanied by sugar.
In any case, the tamarind paste experience will surprise you. With the Health benefits of tamarind paste and the many ways to cook , there is no doubt that it is theOne of the ingredients to put on your shopping list.
With these few delicious recipes that we shared with you, you will Enjoy cooking this surprising ingredient!
Do not hesitate to leave a comment!
For more information and to receive our news, follow us on social networks!
Comments on How do you use tamarind paste?