Tamarind paste has a distinctive flavor that combines the african fruit’s intense sourness with a hint of sweetness.
Tamarind Paste
Servings
4
servingsPrep time
10
minutesCooking time
00
minutesTamarind paste is an essential ingredient in classic dishes such as Pad Thai (Thailand), curries and dals (India), as well as many other recipes.
Ingredients
150 g fresh tamarind pods
Boiling water, enough to cover
Directions
- Cover the peeled tamarind pods with boiling water and let them soak overnight.
- Once the tamarind has softened, transfer it to a sieve placed over a bowl.
- Mash the tamarind in the sieve using the back of a spoon, discarding the fibers and seeds.
- Discard any remaining seeds, then scrape the underside of the sieve with a spoon to remove any pulp clinging to it.
- Use the paste in your recipes and store it in a covered container in the refrigerator for up to 5 days.
