Dried
tamarind pulp from the hard pods of the tamarind tree pressed
into a block. Tamarind has a delicious fruity, sweet and sour
flavour that is very good added as a souring agent to curry,
soup or dressings. Tamarind also has preservative properties
and is very good in marinades where the paste has a tenderizing
effect. Also tamarind is used to make a refreshing drink in
parts of Africa.
To use
the pulp, break off a piece and place in a small container
or cup. Pour over enough boiling water to cover then leave
to soften in the heat. Press the pulp with a fork to break
it up then pour the resulting rather unattractive-looking
brown paste through a sieve, rubbing the pulp to extract every
last bit of flavour. This liquid can then be added as required
to your food.
uses:
Add a splash of tamarind paste to a curry or use as a base
for a delicious dressing for grilled meats. Add chilli, ginger
and garlic to tamarind paste and use as a marinade for barbeque
meats, particularly pork. Make a cool drink using tamarind
paste, water and a pinch of sugar or honey to sweeten
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