Even if you don’t know it, you’re probably familiar with the distinctive tang of tamarind. A staple in South and Southeastern Asian cuisine, it’s the tangy-sweet heart and soul of a killer Pad Thai ...

A tamarind vegetable stir-fry is an easy way to add zest to your veggies. Start by sauteing vegetables like bell peppers, ...

The distinctive lite-gaminess of lamb finds a perfect partner in the acidity of tamarind paste — purchase it from your local Indian, Mexican, African or Asian grocery stores or online — although the ...

The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the ...

In a pot over medium heat, pour in the water, then add the potato and boil until they are soft. Season with salt and black pepper after the water has reduced. Use your hands to mix the tamarind pulp ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Whole sea bass is ...

1 tbs. fennel pollen (available at Kalustyan's, or, Nawab suggests, "you could just buy a couple heads of fennel and chop the fronds like an herb") 2 tbs. basil seeds (available at Kalustyan's) Add ...

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail. This recipe will yield about 2 1/2 cups of the tamarind-citrus syrup — enough for ...

This easy and comforting meal combines the classic flavours of dhal with the bold, sweet-and-sour kick of tamarind-glazed fish. Stuck in a midweek meal rut? This lentil dhal with sticky tamarind ...

The biggest distinction between these two dishes comes from their flavour base. Tamarind rice depends on tamarind pulp, which gives a tangy and slightly sweet depth.

If you’ve never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it’s frequently packaged in blocks — the pulp (or paste) is ...