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    You are in: Home / Cookbooks / Tamarind!
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    128 recipes in


    Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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    1 Reviews |  By Latchy

    This is a nice delicate sauce with a bit of tang to go with any nice white fish fillets. Very quick to do and healthy too.

    Recipe #124562

    A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails.

    Recipe #143855

    Delicious dip to serve with coconut shrimp or coconut chicken strips. Nice and tangy! Source -- Food Network

    Recipe #163618

    5 Reviews |  By hlkljgk

    Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.

    Recipe #43107

    5 Reviews |  By chia

    this is adapted from bon appetit.very easy to put together and tastes great.

    Recipe #101789

    Filipino Sinigang (Tamarind Soup)

    Recipe #81583

    A very simple and quick shrimp dish, you can add garlic and ginger to the oil as well but i rather like it just plain. Great on the bbq as well. Time includes marinade

    Recipe #385696

    More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container.

    Recipe #270035

    This is a dish given to me by friends from Sri Lanka. Tastes better the next day as the flavors mellow a little.

    Recipe #261363

    Perfect dipping sauce for Samosas.

    Recipe #322417

    I was looking for more uses for the tamarind paste I had, and I came across this recipe on the Seasoned Pioneers website. It looks fast, easy, and most importantly - tasty! This recipe is suitable for marinating enough fish for two people. Cooking time below includes marinating time.

    Recipe #209616

    3 Reviews |  By Dib's

    This recipe is posted by request.

    Recipe #16915

    This is in answer to a query on cooking red claw. I think this recipe may have been based on a Womens Weekly recipe, it sounds like it.

    Recipe #84079

    The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago; it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico. I have a friend from Mexico who always has a pitcher of "fresca" in the fridge. Not the soft drink in a can, but a lovely, light fruit drink of some sort. Very refreshing. The cook time is the soaking time.

    Recipe #70363

    From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach

    Recipe #188299

    This goes really well with samosas + pakoras (recipes previously posted)

    Recipe #190779

    A tart Asian version of the classical Italian dessert

    Recipe #191908

    This recipe is from What's Cooking Indian by Shehzad Husain. We tried this tonight with some samosas, and it was really great, definitely worth making because it's cheap and easy.

    Recipe #276779

    This is an Asian inspired recipe courtesy of Bobby Flay in Boy Meets Grill.

    Recipe #226047

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