Tamarind is ugly but delicious. How to use the sour, sweet fruit to make Thai crunchy fish
It may look like dog droppings in its natural state, but tamarind adds flavour to Southeast Asian and Indian dishes. Here’s a recipe idea
Tamarind is a rather ugly fruit; in its natural state, the thin-shelled pod resembles old, dust-covered dog droppings. The taste, though, is anything but dry and dusty; it is sour and sweet.
It is used as a seasoning in Africa, Southeast Asia and India, where it is usually available fresh, as a paste and as a thick, dark syrup.
When buying fresh tamarind, look for pods that are swollen and full, rather than thin and flat, as this means they are ripe and therefore sweeter and less acidic.
For tamarind paste, cut or break off the appropriate amount and stir it into hot water to dissolve it, then strain it to remove the fibres and seeds.
Tamarind is also made into a chewy candy and, when diluted with cold water, makes a refreshing drink.