Tamarind adds a distinct flavor to curries and pairs well with savory flavors like garlic, peanut, and soy sauce as well as ...

Claudia: Worcester sauce is a condiment made through a long-established maturing process with malt and spirit vinegar, molasses, red onions, garlic, anchovies, tamarind and secret seasoning.

Today, we shall be learning how to make sauce from tamarind otherwise known as ukwaju ... Heat a teaspoon of vegetable oil and add ginger and garlic. Cook them for two minutes until they start ...

Add tamarind paste, fish sauce, sugar and 1 teaspoon salt ... Meanwhile, heat oil in a medium pan over medium heat. Add garlic and chile. Sauté until fragrant, 1-2 minutes.

Add the garlic ginger, turmeric powder and curry powder and mix well. Add the coconut cream and cook until the sauce boils. Add the tamarind extract, stir then add salt. Cook for about four ...

For the tamarind curry sauce, heat 2 tablespoons of oil in a medium non-stick frying pan and fry the onion, garlic and ginger over a low heat for 8 minutes, or until well softened, stirring regularly.

Add the mustard seeds, curry leaves, turmeric, ginger, garlic and chilli and cook for ... Serve with the tamarind sauce.

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

3. Keep them aside once cooked. In the same pan pour oil, and the chopped ginger, garlic, chilis, onion, and tomato. Further, add the spices. 4. Make a thick gravy and add the tamarind paste. Let it ...