Tamarind paste

Used in 3 recipes on RecipeWiki.

Tamarind paste is the dark, thick, sour pulp of tamarind fruit, usually sold ready strained in jars or blocks. Its flavour is fruity, wine-like and sharply acidic, and it brings a different kind of sourness from lemon or vinegar. Stir it into a little warm water before adding it to a curry, chutney or noodle sauce so it disperses evenly. Brands vary greatly in strength, so add a spoonful at a time and balance it with sugar and salt.

What else can I make with it?

Most often cooked with

Recipes with tamarind paste

3 photos

Chicken Satay

Indonesian skewers with a turmeric and lemongrass marinade and a peanut sauce served alongside. The sauce is a condiment here, never a marinade.

2 hr 50 minServes 4

ChickenMain coursesDinner

4 photos

Goan Fish Curry

White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.

35 minServes 4

30 minutesCurriesDinner

3 photos

Pad Thai

Tamarind, fish sauce and palm sugar in balance, and noodles soaked in warm water rather than boiled. Everything must be within reach before the wok goes on.

1 hr 10 minServes 4

ThaiMain coursesDinner