tamarind paste

Tamarind paste or tamarind sauce is used to add a unique and delicious sweet and tangy flavor to Thai and Indian dishes. &nbsp;Learn how to make easy homemade tamarind paste in the Instant Pot.

Instant Pot Tamarind Paste

tamarind pulp

water

water (optional)

Separate the tamarind block into large pieces and place in the Instant Pot.

Stir in 2 cups water.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.

Do a quick release of pressure and open the Instant Pot.

Using a potato masher, mash the tamarind pulp.

Place a mesh strainer over a medium bowl.

Working in batches, place tamarind pulp in the strainer and strain by pressing with the back of a spoon or with clean hands (once it's cool enough to handle.)

Set aside strained solids.

If desired, repeat the process by adding 1 cup of hot water to the strained solids and strain it a second time.

Discard strained solids.

Place tamarind paste in a clean glass jar and store in the refrigerator or freeze in batches.

This Sri Lankan fish curry recipe is easy to make and on the dinner table in less than an hour. It is less than 500 calories per serving and also suitable for freezing

Sri Lankan fish curry

lime 1, juiced

turmeric 1 tsp

chili powder

fish

green chillies 2-4 long, roughly chopped

ginger a thumb-sized piece, chopped

garlic 2 cloves, chopped

groundnut oil

onions 2, finely sliced

black mustard seeds 1 tbsp

curry leaves

tomatoes 400 grams, chopped

coconut milk 400

light fish stock 150 milliliters

tamarind paste 2 tbsp

rice,

coriander seeds 2 tsp

pods, seeds only

black peppercorns 1 tsp

fennel seeds 1 tsp

fenugreek seeds 2 tsp

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

Almond butter chicken satay with Asian slaw

tbs coconut oil

lemongrass

garlic cloves, finely grated

ginger,

red onion, finely chopped

tsp dried chilli flakes

tsp coconut sugar

tbs tamari

almond butter

limes

Chinese cabbage (wombok), finely shredded

red cabbage,

kale leaves,

(35 grams) sesame seeds, toasted

tsp sesame oil

(800 grams) chicken thigh fillets, cut in half

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Vibrant, aromatic and full of spices, this curry is guaranteed to please.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mangalorean chicken curry

(60 milliliters) ghee oil

onions, finely chopped

chicken joints (bone in), cut into medium-sized pieces

chillies

coconut milk

chilli powder

coriander seeds

tsp cumin seeds

tsp black peppercorns

cloves

cinnamon

fresh or frozen coconut, coarsely grated

garlic

tsp finely chopped ginger

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These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.

Thai-Style Spare Ribs

salt

honey

soy sauce

sesame oil

garlic cloves,

ginger

red pepper

black pepper

nutmeg

cayenne

Shaoxing cooking wine, mirin or sherry

garlic chives

cilantro leaves

Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.

Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.

Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.

Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)

Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs. 

Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)

Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

This simple vegan tamarind potato curry is packed with punchy flavour, it's low in calories and easily serves 4, a great warming family meal

Quick tamarind potato curry

all-purpose potatoes

onion 1, large

garlic 1, clove

ginger a walnut-sized chunk, roughly chopped

green chilli 1, chopped

cumin seeds 1 tsp

fennel seeds 1/2 tsp

coriander 1 tsp

chilli powder 1 tsp

plum tomatoes

brown sugar 2 tsp

coriander a large handful

rice

Sour tamarind counters salmon’s rich, oily flavour and gives this Thai-inspired dish a real wow factor. Find tamarind purée in the spice or Asian section of most major supermarkets.

BBQ tamarind salmon with lemongrass, chilli and ginger

tamarind purée 100 grams jar

lemongrass 2 stalks, sliced (woody layers removed)

red chilli 1 small, seeds removed and finely chopped

palm sugar or honey 3 tbsp

mint a small bunch, chopped

salmon 700 grams piece, skin on

coriander a small handful, chopped

Slow cooked, low cal and packed full of the soul-warming flavours of Persia, this recipe from Sabrina Ghayour is the perfect solution to the chilly winter months

Slow-cooked pork, apricot and tamarind stew

vegetable oil

onions 2 large, diced

pork shoulder 800 grams, diced into chunks roughly about 4cm

coriander 2 heaped tsp

cinnamon 1 heaped tsp

turmeric 1 heaped tsp

tamarind sauce

honey 3 tbsp

apricots 200 grams

coriander a small bunch, roughly chopped

almonds 50 grams, toasted

How to Make Tamarind Paste from Fresh Tamarind

tamarind pods

Peel the outer shells of the pods off, remove any of the veiny fibers surrounding the seeds and pulp and then soak the tamarind in hot water for about an hour.

Then put the tamarind in a fine meshed strainer sitting in the soaking liquid, and mash the tamarind through the strainer until all that’s left in the strainer is the hard seeds.

Combine the pulp with the liquid in the bowl to form a thin tamarind paste (if you’d like the paste to be thicker, use less water for soaking).

Make your favorite Thai-style takeout dish at home with our pad Thai recipe. We like a combination of chicken and tofu, but feel free to use a single protein if you prefer.

Classic Pad Thai Recipe by Tasty

½ lb wide rice noodles

sugar

fish sauce

neutral oil

chicken breasts

garlic,

shallots, minced

turnip,

oz tofu, cubed, optional

bean sprouts,

Lime wedge,

peanut,

Thai red chile,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Soak the rice noodles in room temperature water for 30 minutes prior to cooking.

In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and set aside.

Heat a large cast-iron pan or wok over high heat.

Add the oil and chicken to the pan and cook for about 2 minutes, until nearly cooked through and nicely seared on all sides.

Add the garlic, shallots, and turnips to the chicken and stir to incorporate.

Move the chicken to the side of the pan and crack the egg into the open space. Break the egg up with a spatula or wooden spoon and stir to scramble.

Add the soaked rice noodles and stir to evenly incorporate all ingredients, 1-2 minutes.

Add 2-3 tablespoons of the reduced sauce and stir to coat the noodles.

Add the tofu, green onions, and bean sprouts. Stir to incorporate then remove the pan from heat.

Serve immediately with lime wedges, peanuts, more bean sprouts and green onions, and red chiles, if desired.

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Homemade tamarind paste is flavorful, without any additives and lasts long. This can be used in Indian, mexican, Thai and south Asian foods.

Tamarind Paste Recipe

tamarind (or chintapandu)

water ((use as needed, refer notes))

Clean up tamarind.&nbsp; Check for any seeds, skin or unwanted particles and discard them.

Heat 3 cups of water.

Soak tamarind in 1.5 to 2 cups of hot water for about 45 to 60 minutes in a large bowl.

If your tamarind is clean then blend it well until smooth. This saves lot of time. Avoid blending if your tamarind has debris or is unclean.

Mash the tamarind as much as possible and pass through a filter to a heavy bottom tall pot(no wide pan). Discard more stones or debris that you might find in the filter.

Add the pulp back to the bowl along with left over water that was heated. Use only as required, we want to make a thick paste. Squeeze the pulp and pass through the filter once more.

Preparation

The filtered pulp will be thick. Boil this for about 5 minutes on a medium flame. This keeps the tamarind good for a long time.

Cover the pot partially towards you to prevent splashes. You may stir it twice while boiling without opening the lid fully from a side.

After 5 minutes, turn off the flame.

Cool tamarind paste completely and store it in an airtight glass jar. Prevent using plastic jars and spoons.

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Top 13 tamarind paste recipes from across the web

The most viewed tamarind paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Tamarind Paste

Sri Lankan fish curry

Almond butter chicken satay with As...

Mangalorean chicken curry

Thai-Style Spare Ribs

Quick tamarind potato curry

BBQ tamarind salmon with lemongrass...

Slow-cooked pork, apricot and tamar...

How to Make Tamarind Paste from Fre...

Classic Pad Thai Recipe by Tasty

Tamarind Paste Recipe

Shrimp Pad Thai Recipe

Thai Panang Paneer Curry

The most viewed tamarind paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine