I use the Thai brand called “Pantai Norasingh Tamarind Paste” and I stick to it as I know how sour it is. Store it in the fridge and it will last for months. The blocks of shelled pulp need a ...

A simple and spicy tamarind mocktail recipe that combines tangy tamarind, zesty lime, and refreshing lemonade for a perfect ...

Serve this easy curry with rice or roti. For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes ...

Sizzle them in coconut oil at the right temperature to bring out their aroma. Tamarind adds that signature tang, but too much can overpower the dish. Stick to 2 tbsp of pulp for 1 kg of chicken-just ...