How do I convert Tamarind pods to paste?
Do I cook the pods as is, or open them?
Take about 1/4 lb of tamarind pods, remove the seeds, this will give about 3ozs or so of seeds to soak in a cup of hand hot water for about 20 minutes, strain into a bowl through a strong sieve and then push the softened seeds through with a wooden spoon, mix the solid and straining water into a paste. This will store in the refrigerator for about a fortnight to a month.
I take them out in the pods, and then for me to keep them I complete a vinegar and brown sugar syrup (1 1/2 cups cider vinegar, 1/2 cup dark brown sugar) by incorporating chili flakes added. Then i put in the seeds and cook a combination on low for 10-15 minutes, then I strain it, treatment of seeds, this will make a pasty substance.
When cooking just include a spoon or 2 for flavour to curry's, soups, even taco meat mixtures.
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