Sticky Tamarind Squash Curry with Coriander and Mint Dressing | Rebel Recipes (2024)

FAQs

Why is tamarind used in curry? ›

But across the rest of the world (and by no means limited to the tropical regions in which it grows) tamarind is used in drinks, sauces, marinades and curries to boost the acidity of a dish while adding a complex fruity flavour.

For this reason, it is often used as a souring agent. Excellent in stir frys, soups and curries. To use, break a small chunk and mix it with a few tablespoons of hot water then use your fingers to squeeze the flesh so that it melts into the water.

Tamarind, derived from the Tamarindus indica tree, has been a culinary cornerstone in South India for centuries. Its robust, sweet-sour taste adds depth to dishes, creating a harmonious balance of flavors. As a staple in many households, tamarind is celebrated for enhancing both traditional and contemporary recipes.

Tamarind fruit may serve as a natural laxative, and its components have the potential to promote muscle relaxation, which can be beneficial for managing diarrhea. Furthermore, tamarind seeds contain antioxidants that may help combat free radicals, potentially aiding in conditions such as stomach ulcers.

Tamarind Flavor Pairings

Other flavors that are nice with tamarind are ginger, coconut, chiles, lime, anise, and cinnamon. Tamarind tends to also work well with a variety of fruit juices, especially sweeter ones that balance the tamarind's sour profile.

Indian tamarind concentrate is a true concentrate and much more potent than Thai or Vietnamese tamarind. It comes in a tub and is a black, sticky, very sour paste that cannot be used in the same way as Thai tamarind paste.

Many fusion recipes lean on tamarind as a marinade for meats and fishes because the tartaric acid in the ingredient is a powerful tenderizer. Indian cuisine uses tamarind in chutneys, curries and pickles. Tamarind is also turned into different types of sweet syrups that flavors sodas, co*cktails and iced teas.

Rice vinegar: Mix rice vinegar or white wine with an equal amount of brown sugar to replace tamarind paste in recipes. The rice vinegar or wine adds acidity and some sweetness, while the brown sugar enhances that sweetness. Use this as a one-to-one substitute for tamarind paste in recipes. 6.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates.

Tamarind is a great way to tenderize meat because of its high acidity, which breaks down tougher cuts. Use it in marinades for tender meat and a hint of sour flavor.