Most of the time, the fibrous pulp inside the tamarind pods isn't eaten as is, as it's not particularly pleasant. You'll generally enjoy tamarind in the form of a smooth paste or puree, so there's no ...

First wash and pat dry the chicken wings. 2. Make a marinade using soy sauce, tamarind puree, garlic pasta, some ginger, vinegar, lemon juice, flour and corn starch. 3. Pour over the chicken wings and ...

For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly.

rather than tamarind puree because it lasts forever in the fridge and doesn’t contain any ‘extra’ ingredients to preserve it. However, tamarind purée can be easier to find.

This twist on a classic margarita gets its vibrant Indian vibe from fresh tamarind puree. It's sweet, tart, tangy and incredibly refreshing — perfect for a warm Indian summer. Sprinkle chili ...

This tamarind fish curry is light on spice, but packs a lot of flavour. A good curry starts with a good curry paste, so Clarissa will show you how to make a sweet and sour flavoured paste that ...

It is readily available at Asian grocers and some supermarkets. I prefer to use it in block form rather than using tamarind puree as I find the puree very sour and not as sweet. Peking duck ...