Tamarind paste has a distinctive flavor that combines the african fruit’s intense sourness with a hint of sweetness.
Tamarind Paste
Tamarind paste is an essential ingredient in classic dishes such as Pad Thai (Thailand), curries and dals (India), as well as many other recipes.
Servings
4
servingsPrep time
10
minutesCooking time
00
minutesIngredients
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.
