Mark Bittman

Tamarind Paste

Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Like coconut milk, this is nearly universal, seen from Mexico to Thailand to India. For information about tamarind.

Ingredients

  • 1 pound tamarind pulp

Method

  1. Put the pulp in a saucepan with 1 cup water over medium heat. Cook, whisking lightly, breaking up the lumps and adding more water whenever the mixture becomes dry, until you’ve added a total of about 2 cups. The process will take about 10 minutes; the result will be quite thick but fairly smooth.
  2. Put the tamarind through a food mill or strainer; discard the see