I have this jar, yep the very one in the picture, full of Tamarind Paste. Well, full less about a teaspoon. It has been sitting in the back since a failed attempt at an egg curry. Thought today was a good reason to investigate what else I could use it for.
A search over the net revealed a really fascinating post about Tamarind Tort. Apparently this recipe was on the BBC Radio 4 Food programme back in 2004. But the recipe dates from 1730 from The Complete Practical Cook by some chap called Carter. It uses a rich pastry base - Paste Royal also detailed - and has the tamarind paste rolled into little balls with sugar. These are placed in the par-baked shell and then filled with a custard before completing the bake. Sounds really interesting.
On the actual BBC site they have Papaya in Tamarind Syrup but this uses fresh tamarind - one half of a tamarind pod to be precise - so I am not sure I can use the paste as a replacement. Or to what quantity. I think I might start making a simple dipping sauce. This one via Wagamama is a mix of malt vinegar, light and dark soy sauce, tomato ketchup and sugar. Plus the tamarind paste of course. Served with salmon cakes.
Luckily the use by date is very long - it should be fine until October 2007!
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Reader Comments (Page 1 of 1)
3-30-2006 @ 11:49PM
bob said...
Channa Chat is a quick and easy Indian bean dish that relies on tamarind paste. You can just mix a few spoons of the paste with a drained can of garbanzo beans and sliced red onions, diced cooked potato and coriander greens optional.
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3-31-2006 @ 2:02AM
McAuliflower said...
What to do with tamarind paste?! Oh my...
my ultimate favorites: water down with boiling water and use to season pad thai and curry.
I've had a slushy tamarind margarita that was interesting... it wasn't the prettiest drink at the party though (looked like wet sand!).
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3-31-2006 @ 11:14AM
rachel b. said...
lucky you! so many great things to do with tamarind. check the cook's illustrated 1,000 best recipes for a good pad thai recipe using tamarind paste. that indian dish a poster mentioned above sounds awesome, too. i would go savory, not sweet. it's so sour that you'll need a bunch of sugar to make it palatable in a dessert. i just saw fresh tamarind yesterday at whole foods. and i remember chewing on tamarind pods that i got at an open-air market in brazil...aah, saudade....
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3-31-2006 @ 2:07PM
Dave said...
What you have is probably the pulp of young tamarind fruit, which is very sour and used in cooking in small quantities. The mature fruit is sweeter, and its pulp is used in drinks and deserts. Be warned - they are not interchangeable.
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4-10-2006 @ 8:44AM
maryann said...
way back in the 70's i spent alot of time in the bahamas (nassau). my friend and i used to climb a tamarind tree and suck on the pod seeds. very sour, but good! also knapps, anyone heard of them?
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