[ Ссылка ]
In this video, you learn how to extract tamarind cream. Consider like an adventure as most of you feels it is a funny feeling, pressing and squeezing the tamarind to release the creaminess into the water.
I honestly prefer making a fresh tamarind paste as I love the sourish freshness. Tamarind is great with any seafood and it is so healthy cooking with it. Using it in a fish or seafood curry compliments the dish greatly.
Easy preps:
1. Sometimes over the weekends, you may want to prep the paste and cook first. Cool it and pack in small containers to store in freezer, this recipe is good for that. The oil you cooked in acts as a seal to prevent it turning bad. Put in small container with proper label. Thaw before cooking.
2. You can also cook the whole recipe beforehand a day and warm up to serve the next day, it taste even better.
3. You can prepare chilly jam or paste, bottle them and give as gift to your friends.
4. If you want to do a vegetarian version, you do not need to use shrimp paste. For veggies, Okra, eggplants or tomatoes are good choices.
#Tamarindfishcurry #Spicyfishcurry #Gulaiikan
