Friday, March 15, 2013

Tamarind Recipes

Tamarind is a fruit that is gained from tamarind tree and added in the dishes as a spice. The shape of this fruit is like a bean when is peeled off, we get sour pulp that is actually used in foods. It is called Indian date as it tastes like date. It is the ingredient of many sauces.

Seychelles fish curry

Ingredients for the masala
  • Coriander seeds (two tablespoon)
  • Cloves (one teaspoon)
  • Cumin seeds (two teaspoon)
  • Black peppercorns (two teaspoon)
  • Nutmeg (one teaspoon, grated)
  • Cardamom pods (one teaspoon)
  • Ground chili (one teaspoon)
  • Cinnamon (a small piece)
Ingredients for the curry
  • Red snapper (900g)
  • Sunflower oil (two tablespoon)
  • Black pepper and salt (ground)
  • Ground turmeric (half teaspoon)
  • Onions (two in number, chopped)
  • Water (450ml)
  • Masala (two tablespoon)
  • Ginger (chopped, small piece)
  • Garlic (two cloves, chopped)
  • sprigs thyme (two leaves)
  • Tamarind water (three tablespoon)
  • Anise (half teaspoon)
Preparation method
  1. Roast all the spices on griddle without using oil or ghee. Put them in grinder and make the fine powder. Mix this powder in nutmeg and chili. You can preserve it in some airtight jar.

  2. Make the small pieces of fish, apply pepper and salt and put them aside.

  3. Pour oil in deep frying pan, heat oil and sauté onions in it. Add turmeric and masala then stir well. Add cut pieces of fish meat and remaining ingredients in it. Stir gently, slow down flame and let them cook for ten minutes.

  4. Enjoy this fish recipe with rice.

Tamarind Chutney

The preparation of chutney especially tamarind chutney is very easy. It can be made quickly within few minutes. It is very cheap with few numbers of ingredients that you can find easily in your kitchen.
  • Tamarind (half lb, seeded)
  • Red chili (one teaspoon, powdered)
  • Sugar (two and a half cups)
  • Ginger (powdered, half teaspoon)
  • Salt (one tablespoon)
  • Black salt (one teaspoon)
  • Boiling water (two cups)
  • Black pepper (ground, one teaspoon)
  • Cumin seeds (toasted, ground, one and half tablespoons)
How to prepare tamarind chutney
  1. Take half lb of tamarind piece, wash and soak it. However, if you want to use it immediately, you can boil water and soak these pieces in it for one hour.

  2. You should take out entire crux or juice from these pieces. Squeeze the seeds along with their pulp. Separate tamarind seeds and trash them. Pass the remaining liquid from strainer so that you could separate the pulp from other impurities.

  3. Add two and a half cups of sugar in tamarind mixture and stir well.

  4. Put this mixture on flame and let it cook meanwhile add also other mentioned ingredients. Check the ratio of salt and pepper, if needed add more in it to balance the taste.

  5. Let the entire ingredients cook for five to ten minutes. Cool it and then preserve it in refrigerator. You can store chutney for long time like three to four months.

No comments: