Topic: Tamarind?

[chipfryer]

I've searched this forum many times but have only found a few references for its use in cooking Indian food.

I know of at least 4 restaurants that use this. Of course there are so many varieties that are on sale IE dried, Powdered, raw etc that it can be hard to find what really is used?

Can anyone help, or has anyone actually used it as I have? That and Fenugreek are the tastes I love from Indian cooking apart from the normal spices but I firmly believe they are as predominant as cummin for example.

Thoughts?

Best.
Chippy

[mike travis]

Hi chipfryer,  I have just got my hands on a block of Tamarind (25p from ASDA) and was wondering what to do with it. So, any ideas team??  ;D

[Jethro]

Hi chipfryer,  I have just got my hands on a block of Tamarind (25p from ASDA) and was wondering what to do with it. So, any ideas team??  ;D

With Tamarind blocks you need to extract the flavour (you do not use any of the solids)
Soak the block or part of it in boiling water in a bowl until softened.
Break it up and give it a good mix until you think you have a extracted all the solubles.
Then sieve the lot into a bowl sqeezing the mix with a spoon to get the liquid out, then throw away the solids.
Use the liquid part as dictated by your recipe.

Jethro

[chipfryer]

Hi folks.

From what I remember back home our Indian stores are way better stocked than the street corner type back home. 45 miles away. (Yes I know thats a hike). There are about 10 different Indian grocery stores but like everything else in America these are huge places just like our supermarkets.

Tamarind that I've seen comes in about 6 different varieties. I have both concentrate (You can eat that alone! Yummy) and a powder that I bought the other day.

To be honest I've used neither in any real hard form other than a quick meal which was already made better by adding 2 tbs's of concentrate.

Thanks for the replies - Looking forward to learning more.

[Secret Santa]

Hi chipfryer

If you're after specific curries to use it in then try a pathia or a dhansak. The restaurants will generally use bottled lemon juice but tamarind gives an extra kick. Totally agree about the concentrate, it's delish just on its own and it's what i use.

[chipfryer]

Thanks Secret Santa.

This coming week I'm about to run a few tests before I use any meat and see what variations I can find. I think its the Tamarind that I like personally the local restaurant here uses it and one place back home had a chicken vindi you would die for using it.

Absolutely yes, very delish!  ;D

Best.

[Graeme]

Hi,

Tamarind, Jaggery and salt are used
to make a pathia like curry.

hope this help.

[Graeme]

sorry,

Patia, pathia or Patea

you get the idea i am sure.

[Secret Santa]

I was going to say, but graeme beat me to it, you should definitely try jaggery as the sweetener and it's superb with the tamarind.

[Cory Ander]

You might want to check out the "tamarind dipping sauce" recipe here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1975.0

You can use jaggery, as the sugar, if you like