Tamarind PasteTamarind paste is a thick, dark brown paste made from tamarind fruit. Cooks use it to add a sour, fruity tang to curries, chutneys and noodle dishes. It is also known as imli in Hindi and is a staple in South Indian, Thai and Caribbean cooking.If you want the taste of tamarind without soaking and straining a sticky block, a paste is the easy way to get it. Spoon it straight into the pan.What Tamarind Paste Tastes LikeTamarind paste tastes sour first, with a deep, slightly sweet and fruity edge. The sourness is rounder and darker than lemon or lime juice. It is sticky and smooth, a little like a thick jam.Because it is sour, it balances sweet, salty and spicy ingredients well. That is why it turns up in so many sauces and street food dishes.Ways to Use Tamarind PasteTamarind paste works in both everyday cooking and special dishes. Here are some of the most common uses: Sambar and rasam, the South Indian lentil and vegetable soups Imli chutney to serve with samosas, pakoras and chaat Pad thai sauce, mixed with fish sauce and sugar Chana masala and other tangy chickpea curries Marinades for chicken, lamb or paneer Homemade barbecue sauce and glazes Tamarind water for drinks, using a spoonful stirred into warm water and sweetened Tamarind Paste vs Block TamarindTamarind paste saves time compared with block tamarind. A block has to be soaked in hot water, squeezed and strained to remove fibres and seeds. A paste is ready to stir in.Strength can vary from one paste to another. Start with a small amount, taste, and add more a little at a time. For a thinner sauce, stir the paste into a few spoonfuls of warm water first so it spreads evenly through the dish.Tamarind Paste FAQDo you need to soak tamarind paste?No, tamarind paste does not need soaking. Stir it straight into your curry, soup or sauce. If it is very thick, loosen it with a little warm water first.How much tamarind paste should I use in a curry?Start with about one to two teaspoons for a pot that serves four, then taste. Add more slowly until the sourness suits you. It is easier to add than to take away.What can I use instead of tamarind paste?Lime or lemon juice with a pinch of brown sugar is the closest quick swap. It will taste brighter and less fruity, so the dish will not be quite the same.Add tamarind paste to your basket, ready for your next sambar, chutney or pad thai.
