Tamarind pulp or concentrate comes from the sticky flesh of a tamarind pod which taste similar to dates but sour. It adds a delicious tangy fruitiness to dishes and when made into a sorbet, a great way to end a meal. Nothing goes to waste in Burma, the tender leaves and flowers are used in soups and salads.
You could try using lemon juice mixed with a little sugar for salads or Bramley apples in curries
Supermarkets, Asian stores
Pan-fried tamarind prawns, Tamarind dip, Tamarind duck, Tamarind fish, Tamarind pork, Tamarind sorbet
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