• Sep
  • 27
  • 2012

Tamarind paste

Here in Taiwan we are living in a melting pot of culinary delight. Many Taiwanese have lived overseas and return home with new foods and tastes they find hard to kick; beefy burritos, cheesy pastas, thin crust pizzas, French treats or high stacked hamburgers. You can easily fine almost  any food you are looking for. However we have been missing our curry’s and although there are a few curry houses around they are few and far between. However we have managed to find a few good spice shops and even some fresh tamarind perfect for tamarind paste.

So we thought that we would try our hand at Indian cuisine and as a good friend and better cook then me once said the number 1 secrets ingredient of  Indian cooking is Tamarind paste (or lemons if you you cant get Tamarinds). Although the paste it self is hard to fine here we are able to get our hands on fresh tamarinds which are just perfect for making tamarind paste.Tamarind-paste

A quick and easy recipe to create tasty tamarind paste which is great addition to all Indian, Thai or middle eastern cooking.

how to make Tamarind-paste

Tamarind Paste

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1

Serving Size: Cup

Tamarind Paste


  • 1/2 cup pulp from peeled ripe tamarind pods or 1/3 cup pulp (from purchase tamarind block)
  • 1 cup warm water


  1. Place the tamarind pulp into a small bowl.
  2. Pour the cup of warm water into the bowl.
  3. Leave the pulp to soften in the warm water.
  4. Squeeze and mash it a little every so often this will speed up the dissolving process.
  5. After about 15 minutes pour the mash into a strainer or over a bowl.
  6. Using the back of a big spoon or your fingers, push the remaining pulp through the strainer.
  7. You may need to squeeze handfuls through your fingers to break it up. This should allow the pulp to pass and the seeds, hulls, and any twigs to remain in the strainer.
  8. Scrape the side of the strainer to get any remaining good pulp and plop it in the bowl with the rest of the pulp.
  9. Use the tamarind liquid as required by the recipe.
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Cooking Tips

  • For any left over, pour into a jar and refrigerate. It will keep for up to one week.
  • More info about Tamarinds read our What are Tamarinds? post.

Images originally produced for wikihow. This recipe is edited from the orginial article How to Make Pavlova

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  1. Pingback: What are Tamarinds?

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