Unripe tamarind (green tamarind) is generally more sour and acidic while ripe tamarind (brown tamarind) has more of a ...

In a pan, heat some oil and add all the spices along with tamarind paste and cook for a few seconds. Now add the cooked ...

The fattiness of pork is cut through by finishing the dish with a tamarind paste, sliced green chillies and garlic, and it’s normal to serve a sliced, pickled onion salad with it as well.