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Tamarind Recipes

A tart fruit from the tamarind tree, used as a spice and souring agent. The fruit is shaped like a long bean, inside which is a sour pulp containing many seeds. The pulp can be pressed to form a 'cake' or processed to make a paste. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date. It is a key ingredient in Worcestershire sauce.

Tamarind Duck

Add the rest of the oil, chilli, garam masala and turmeric. Cook for 2 minutes, stirring constantly, then add the tomato purée, tamarind paste (or purée), salt and sugar. Cook for 2 minutes, stirring. Add 200ml/7fl oz of cold water and bring to a simmer. Cook for 5 minutes, stirring occasionally.

How To Make Thai Crunchy Fish, A Dinner Party Favourite Coated With A Sticky Tamarind Sauce

For this, my last recipe column for the South China Morning Post, I'm giving you a dish that so many people have asked for: crunchy fish.

Thai crunchy fish

Tass likes to use white sea bass (which is in the croaker family), but says you can choose another firm, mild-tasting fish. Don't use an oily variety, such as mackerel or salmon.

Thai crunchy fish ingredients. Photo: SCMP/Jonathan Wong

The thinly sliced fish is fried at a relatively low temperature for quite a long time – about 10-15 minutes – until most of the moisture is gone, making the pieces firm and crunchy. It's then coated in a sticky, tamarind-based sauce.

Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating for seafood and meat. If you can't find it (although it's worth seeking out), use plain (all-purpose) flour.

Ingredients

650 grams (23 oz) skin-on fish fillets

15ml (1 tbsp) soy sauce, preferably Thai soy sauce

1 tsp finely ground white pepper

6 large shallots, peeled

5-7 red bird's-eye chillies

3-4 spring onions

20ml (scant ¾ oz) tamarind paste (without seeds)

15ml (1 tbsp) fish sauce

15 grams (1 tbsp) granulated sugar

75 grams (2⅔ oz) cashews

Gogi/Kogi powder, as necessary

Cooking oil, as necessary

Slice the fish fillet thinly. Photo: SCMP/Jonathan Wong

1 Thinly slice the fish fillets – the pieces should be no thicker than 5mm (¼ in). Put the pieces on a plate then add the soy sauce and white pepper and mix well.

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