Last week, I posted a Malaysian Shrimp with Tamarind, curry leaves and Jasmine rice. If you've been wondering how I made the tamarind paste, here's how.
Don't be repulsed by the unappealing (and sometimes gruesome) photos of this recipe. I promise you, the end result is well worth it!
You can use this tamarind paste in Indian and Southeast Asian dishes.
- a box of ripe sweet tamarind pods (16oz)
- boiling water (about 2 cups)
- peel the pods and remove the strings
- soak the fruits (pulp and pits) in just boiled water for at least 15 minutes, or until the pulp gets soft and separates easily from the large pits.
- then the fun begins: when the temperature has cooled enough that you can touch it with your bare hands, drain the fruits and mush them up! Make sure you remove all the pits.
- filter the thick paste through a sieve. This is your tamarind concentrate.
- it will keep for a few days in the fridge, but you can also freeze it in an ice cube tray for longer storage :)