Combine 100 grams of tamarind pulp and 500 ml of water in a saucepan, bring to a boil, then reduce heat and simmer for 15 ...

Used in Mexico, India, the Caribbean, and throughout Asia, tamarind paste is made from the pulp of a pod from the ... And 7 To Avoid In Your Pantry When a recipe calls for a small amount of ...

About Fish Curry Recipe: Craving a curry that satiated ... half a cup of hot water to make a fine paste. Extract the pulp again. 5. Take groundnut oil and add sliced onions and tamarind paste. Then ...

2. To make the tamarind paste, soak the dried tamarind (readily available at grocery stores) in warm water (Water should be enough to cover the tamarind entirely) for 10 minutes. Squeeze out the pulp ...

The pulp of ... many brands of paste and concentrate. They all have different degrees of sourness, so they are not necessarily interchangeable when tamarind is called for in a recipe.

To obtain the pulp, remove the tamarind seeds and any tough ... You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you ...

If using a block of tamarind instead of a ready-made paste, place 25g/1oz seedless tamarind pulp in a bowl and cover with 100ml/3½fl oz just-boiled water. Leave to stand for 15–20 minutes ...

It produces bean-like pods filled with seeds and pulp, which have a sweet-sour taste. You might be most familiar with tamarind paste, which is a mainstay in Asian cooking, but it can also be ...