Wonderful with cheese, add to cheese on toast, stir into cooked rice add fish/vegetables for a hot rice dish or cold salad. Mix with peanut butter to make a delicious Satay sauce and use as a dip.Thin with a little water if needed.
Stuffed onions with Tamarind Pachadi (serves 3)
3 Large Spanish Onions
2 – 3 Tablespoons of cooked long grain Rice or Bulgar Wheat
1 Large Egg
450g [1lb] Minced Lamb
8 teaspoons Tamarind Pachadi
1 Tablespoon Veg. Oil
Blanch the onions, unpeeled, in boiling water for about 2 mins. Drain.
Cut the lid off the top of each and take out the centre, leaving 3 or 4 layers of flesh to form a case to be filled.
Chop the removed onion finely.
Heat the oil in a large frying pan and add the chopped onion, cook until soft and slightly brown.
Add the minced lamb and cook for about 10 – 15 mins until browned.
Put this mixture into a bowl and allow to cool.
Add all other ingredients [not stock] and mix thoroughly.
Stuff the onions with the mixture.
Put them into a pan/casserole dish so that the onions are close enough so that they won’t move.
Add enough stock to half cover the onions and simmer gently for 20 – 30 mins until tender.
Serve hot with the stock over them or cold with plain yogurt.
Tamarind Fried Salmon (Serves 2)
2 salmon steaks
2 tbsp Tamarind Pachadi
1/2 tbsp vegetable oil
Marinade the salmon steaks with the Tamarind Pachadi for about 20 minutes. Heat the oil in a frying pan. When hot, add the salmon steaks, brown on both sides and fry until the salmon is just cooked.
Serve with sour cream and chips.
Tamarind fish in filo pastry (Serves 4)
4 Sheets of Filo pastry
4 Cod, Halibut or Haddock steaks, boned and skinned
50g [2oz] Peeled Prawns
6 Teaspoons of Tamarind Pachadi
2 Spring onions, thinly sliced
Pre heat oven to 180’C/350’F
Place a sheet of pastry on flat surface, brush half with sesame oil and fold sheet in half.
Place the fish on the centre of the pastry.
Mix the prawns, spring onions and Tamarind Pachadi together, add salt if required.
Spoon equal amounts of mixture onto fish.
Fold in each corner of the pastry, brushing with oil to form a parcel.
Put on an oiled baking sheet and cook for 20 mins until golden. Serve immediately on hot buttered spinach.
Beef Curry (Serves 4)
500g diced beef
1 small tub Greek yogurt
1 tin coconut milk
250g green beans, cut into 1" pieces
1 pack creamed coconut
4 tbsp Tamarind Pachadi
Heat the Greek yogurt and coconut milk gently. Add the creamed coconut and Tamarind Pachadi and simmer for about 5 minutes.
Add the beef and simmer until cooked. Add the green beans and cook for another 8 to 9 minutes.
Serve with plain rice.