Topic: Tamarind?

[chipfryer]

Sorry Cory Ander I missed this. 

Liked you flaming cooking images. I want one now of course (Gas grill).  ;D
There is a form of tamarind we have here that looks like......... Well a dogs penis. Sorry but thinking about another post I made on secret spices I'll probably get this variant this weekend and see what results I get.

Many thanks for the reply.

Best.
 

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

[Bachstrad]

Hi All, first post despite lurking for a while! 

I use Tamarind concentrate in a prawn curry that's very basic, ie not many ingredients. It calls for four tbsp of tamarind juice, I have cut this back to two tbsp of concentrate and still found that I needed to increase the jaggery to just offset the 'tartness' of the tamarind a little. But I agree that tamarind is just great as a souring agent and adds a much better 'flavour' than either lemon juice or amchur (mango) powder.

Just felt the need to point out that you may need to experiment with the quantities when using the concentrate, or you may find the curry just too sour.

ATB

Max

[Cory Ander]

Thanks for your post Bachstrad, you've input is as valuable as anyone else's...so don't be shy in coming forward! 

[smokey69]

Hi
I've just posted a paste recipe where i have used tamarind water ie tamarind pulp golf ball size soaked with 6 floz boiling water. leave 20 mins and press thru a sieve.
the taste is unique - sour but very palatable and can be tempered with jaggery (raw palm sugar) but go easy with either, the idea being to get benefit from both and not one dominating taste. invariably the first attempt will involve putting one in the pan after the other for a while til ya get it spot on. when ya do its amazing - i'm an advocate of tamarind and indeed kola if ya can get that.
cheers
Cleggy

[chipfryer]

Your the man!  ;D

What is Kola? Not something that lives up a tree right?  :
Please educate.  ;D

Hi
I've just posted a paste recipe where i have used tamarind water ie tamarind pulp golf ball size soaked with 6 floz boiling water. leave 20 mins and press thru a sieve.
the taste is unique - sour but very palatable and can be tempered with jaggery (raw palm sugar) but go easy with either, the idea being to get benefit from both and not one dominating taste. invariably the first attempt will involve putting one in the pan after the other for a while til ya get it spot on. when ya do its amazing - i'm an advocate of tamarind and indeed kola if ya can get that.
cheers
Cleggy

[smokey69]

Big apologies - its not kola, its cocum!! my reference is Camellia Panjabi's 50 great curries - i have bought cocum from The spice shop online and has a very similar effect to tamarind i wouldn't bother with the expence of being so authentic!!
Cleggy

[chipfryer]

I have that.

Like dried mushrooms right? Cocum Phool I think they call it?

Big apologies - its not kola, its cocum!! my reference is Camellia Panjabi's 50 great curries - i have bought cocum from The spice shop online and has a very similar effect to tamarind i wouldn't bother with the expence of being so authentic!!
Cleggy

[Secret Santa]

Interestingly though, cola can be used as a meat tenderiser. It's used in some barbeque ribs recipes.

[chipfryer]

Is that so? Blimey that is one hell of a drink  ;D Good info. Now I just need summer back. 

Interestingly though, cola can be used as a meat tenderiser. It's used in some barbeque ribs recipes.