Made from the sweet-sour fruit found in the pods of the tamarind tree and sold in block or pulp form in shops, tamarind is used extensively in South-East Asian and Indian cooking to bring acidity and vibrancy to curries, broths, soups, sauces and more. If you’re looking to try tamarind in your own cooking, Ottolenghi’s recipes are a great place to start. In these recipes, he uses it to add complexity to a broth, brighten up a fresh dressing and add a welcome sour note to a sweet pineapple dessert.
Yotam Ottolenghi’s Chaat Masala Potatoes with Yoghurt and Tamarind
The sweet and tangy tamarind dressing is the highlight of this simple dish, inspired by by the Indian street food classic aloo chaat. The tamarind sauce will last for two weeks in the fridge, so you can add it to salads, sandwiches, and other dishes throughout the week.
From the book
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Yotam Ottolenghi’s Sticky Rice Balls in Tamarind Rasam Broth
Tamarind adds a distinct citrusy punch to the flavour-packed broth in this twist on a classic South Indian dish. The broth is finished with the addition of delicate sticky rice balls and charred lemon to create a dish layered with flavour and intrigue.
Roasted Pineapple with Tamarind and Chilli, and Coconut Ice Cream
In this rich dessert, pineapple is soaked in a tamarind, chilli, and cinnamon syrup before being roasted until caramelised and served alongside an ultra-creamy coconut ice cream.
