Tamarind

Tamarind is a fruity souring agent used in many cuisines including Vietnamese, Thai, Mexican and Indian. It adds a fabulous dimension to food (similar to the job Pomegranate Molasses does in Moroccan dishes). The name is derived from the Hindustani word meaning date (as in the fruit date not the ‘fancy going to the movies?’ date). Tamarind is also a natural preservative.

To make tamarind concentrate from a block, simply combine equal amounts of just boiled water and tamarind block, broken into walnut size pieces. Allow to soak for 5 or so minutes, and when water is cool enough, massage the pulp from the seeds using fingers. Pass through sieve and discard seeds.

If preparing a larger amount than needed just fill ice cube trays and freeze, it is then conveniently on hand in approximately tablespoon blocks to use any time. Store in snap lock bags so ice trays are available for other uses – oh such practical advice we give you.

As tamarind is acid, never marinate any recipe including tamarind in a reactive metal container such as aluminium as it will taint the food. Always use a non-reactive dish such as glass or china.

Short Order Ideas

• To make Tamarind drink, heat 1 cup water with ¼ cup caster sugar until dissolved. Cool. Combine with ½ cup tamarind pulp, a 2 further cups of water or soda water a wedge of lime juice, sprig of mint and ice blocks.
• Splash a little tamarind concentrate into stir fries and balance with salt and sugar.
• Make a chutney of tamarind to serve with an Indian spiced curry, samosas or pakoras.
• Tamarind is an essential ingredient in Pad Thai (have you been to the Intoxicating Thai Class and made our Pad Thai yet?).
• Tamarind goes really well with fish, chicken, ginger, coriander, chilli, soy sauce and lime just to name a few.
• Use pulp in curries, stir fries, dressings and marinades to add a fruity sourness.