What to do with leftover tamarind paste
Tamarind paste is very sour and citrusy with hints of smoke and caramel, which make for a complex flavour profile used for both sweet and savoury dishes throughout the world.
It’s also a key ingredient in Worcestershire sauce, contributing to its distinct tang. See below for a fabulous selection of recipes to use up that leftover pot.
Recipes with tamarind paste
- Warm satay chicken and rice salad
- Mumbai bhel puri
- Kashmiri lamb meatballs with prunes
- Vegan potato cauliflower burger
- Beef rendang
- Prawn and tofu pad Thai
- Nasi goreng
- Prawns with tamarind, chilli and peanuts
- Malaysian style vegetable and coconut curry
- Fragrant curry sauce
- Spiced leg of lamb with lemon roasted potatoes
- Vegan fry up
- Tamarind and pomegranate caramel-glazed ham
- Baked ham with sticky raisin, tamarind and chipotle relish
How to use up leftover tamarind paste
- Whiskey sour
Shake 50ml bourbon, the juice of ½ lime, ½ tbsp tamarind paste and 25ml sugar syrup with ice, then pour into a chilled glass.
- Barbecue sauce with a kick
Using this recipe, add 2 tbsp tamarind paste to the mixture before cooking for extra tanginess.
- Asian-style dressing
Mix 3 tbsp tamarind paste with 3 tbsp sesame oil, 1 tsp fish sauce, 1 tsp soy sauce, the juice of ½ lime and 1 tbsp honey. Use to marinate meat or fish, or drizzle over Asian salads.
- Date and tamarind cake
Try adding 2 tbsp tamarind paste to this cake to add a little bit of tang.
- Carrot cake with a twist
You’ll be surprised at what 2 tbsp of tamarind paste add to this