Indian cooking

Indian cooking / Ingredients / Tamarind paste

Tamarind paste

souring agent

Tamarind paste

Imli paste

6 g1 teaspoon

18 g1 tablespoon

Thick tamarind paste, density about 1.2 g/ml; 4.93 ml teaspoon.

Instead of Tamarind paste

Tamarind pulp
Use 120–150% of the weight and strain; pulp is less concentrated, so simmer a little longer to thicken.
Tamarind extract
Use 150–200% of the weight and reduce gently; extract is already diluted.
Lime juice
Use 60–70% of the weight with a pinch of jaggery; sharper, so add near the end off the heat.

Recipes with Tamarind paste

59

Andhra Chintakaya Chaap

Tamarind & Ginger Lamb Chop Curry

Andhra Egg Curry

Andhra Vankaya Pulusu

Andhra Aubergine, Coconut & Tamarind Stew

Awadh Imliwali Pyaz

Red Onion, Tomato & Tamarind Chutney

Crispy Fried Mackerel with Tamarind & Curry Leaves

Stuffed Baby Aubergines with Coconut and Tamarind

Indian-Style Pasta with Tangy Lentil Curry

Duck Breast with Sesame & Tamarind Sauce

Spicy Kidney Bean, Chilli and Tamarind Curry

Goan Avre Bendi

Spiced Butter Bean Curry with Kashmiri Chilli, Coconut and Curry Leaves

Goan Caril de Galinha

Chicken Curry with Garlic, Chilli, Tamarind and Coconut Milk

Goan Chilli Pork

Goan Dalicha Ras

Spicy Turmeric Dal with Sichuan Pepper

Goan Fish Ambotik

Hot & Sour Fish Curry

Goan Fish Caldine

Coconut Fish Curry with Green Chilli, Cumin and Tamarind

Goan Fish Curry

Goan Prawn Caldinho

Hyderabadi Khatti Dal

Toor Dal with Curry Leaves, Tamarind, Chilli and Coriander

Hyderabadi Mirchi Ka Salan

Spiced Green Chilli, Peanut and Tamarind Curry

Imli Ki Chutney

Tangy Tamarind Chutney

Jal Jeera (Tandoori Home Cooking)

Spiced Tamarind Drink with Mint, Coriander, Ginger & Chilli

Kashmiri Tsuk Wangun

Tangy Spiced Aubergines with Fried Onions, Chilli and Tamarind

Kerala Fish Moilee

Classic Coconut Fish Curry

Kerala Kadala Curry

Chickpea Curry with Coconut, Turmeric and Curry Leaves

Kerala Meen Mappas

Fish Curry with Coconut, Mustard Seeds and Curry Leaves

Kerala Ulli Theeyal

Tamarind and Onion Curry with Coconut, Black Pepper and Chilli

Keralan Beef Chilli Fry

Khatta Mitha Barhe ka Salan

Beef Tenderloin Marinated in Demerara Sugar & Tamarind, with Black Cumin Curry

Konkani Keerla Ambat

Bamboo Shoot Curry with Sichuan Pepper, Chilli and Tamarind

Kutchi Bhagare Baingan

Baby Aubergines with Coconut, Chilli, Tamarind and Curry Leaves

Maharashtrian Amti

Lentil Curry with Tamarind and Coconut

Maharashtrian Fish Kalwan

Spiced Fish Curry with Coconut and Tamarind

Maharashtrian Kolambicha Kalwan

Prawn Curry with Curry Leaves, Green Chillies, Coconut and Coriander

Malwani Hirwa Tisrya Masala

Clams Cooked in Coriander and Coconut

Mangalorean Kori Ghassi

Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind

Marathi Sweetcorn Aamti

Sweet And Sour Corn Curry

Lamb Cutlets with Chilli & Tamarind

Nariyal Aur Kaju Ki Chutney

Spicy Coconut & Cashew Chutney

Prawns Rawa Fry

Crumb-Fried Prawns with Tamarind and Chilli

Punjabi Khatte Karele

Bitter Gourd with Jaggery, Fennel Seeds and Tamarind

Potato Cakes with Tangy Chickpea Stew

Spicy Tomato Broth with Tamarind, Chilli and Curry Leaves

Red Chilli Coconut Chutney

Sindhi Dal Pakwan

Spiced Lentil, Tamarind and Chilli Curry with Crispy Flatbread

Soupy Tamarind & Vegetable Curry

Spicy Goan Prawns with Garlic, Chilli & Tamarind

Recheado Jhinge

Tamarind & Date Chutney

Tamarind Chutney

Stir-Fried Rice with Tamarind & Crushed Peanuts

Tandoori Chicken Wings with Tamarind & Chilli

Til Ki Chutney (Tandoori Home Cooking)

Sesame & Chilli Chutney

Whole Roasted Sea Bream with Black Pepper, Curry Leaves, Tamarind & Chilli

Fish Pollichathu

Prawn (Shrimp) Fry

Gujarati Rangoon Na Vaal

Broad Bean Curry with Carom Seeds, Jaggery & Tamarind Paste

Parsi Gos Ma Kari

Classic Parsi Mutton Curry with Cardamom, Curry Leaves and Tamarind Paste

Goan Chicken Curry with a Classic Xacuti Paste