Tamarind Tree Gourmet Recipes.

Main Dish Serves 4 – easily doubled 20 minutes Ingredients1 Jar Tamarind Tree Vindaloo 4-6 crabs (blue swimmer, sand)1 bunch curry leaves 1 teaspoon coriander seeds 1 teaspoon mustard seeds Olive oilTo serve Roti bread and fresh coriander MethodCut crabs in half and rinse out the body with cold water. Fry curry leaves in a little olive oil. Add seeds and when they are starting to pop, add crab stir fry until crabs turn red. Pour over madras and half a jar of water and fold over crabs. Simmer for 10 minutes. Serve with roti bread.

Ingredients500gm chicken mince1 small onion, diced 1 cup breadcrumbs (or almond meal 😉 1 egg2 tablespoons vindaloo curry paste 2 tablespoons chopped parsley MethodPreheat oven to 160 degrees.Fry onion in a small amount of olive oil or ghee until just browning. Set aside and cool.Mix all ingredients together, including cooled onion and bake at 160 degrees for 30-40 minutes (depending on the size of your meatball).Serve with tomato kasundi.

Ingredients1.5kg leg of lamb1 jar Tamarind Tree Afghan paste 1 small onion, sliced into rings Olive oilTo Serve Rice, turmeric, coriander Tamarind Tree Mango Chutney MethodPreheat oven to 160 degrees.Place sliced onions in the bottom of a heavy casserole dish. Place lamb on top of onions and smear liberally with Afghan paste. Drizzle with olive oil. Roast in a slow oven for 5 hours. Cook rice and add 1 tablespoon turmeric to water. Drain and serve with lamb, coriander and Mango chutney.

Ingredients1 head of cauliflower1 Jar Tamarind Tree Classic Tikka Tandoori paste Avocado or olive oil Coriander 1 Jar Tamarind Tree Tomato Kasundi MethodPreheat oven to 180 degrees.Cut cauliflower into florets. Steam for ten minutes.Place steamed cauliflower in a bowl and drizzle with a little oil, spoon in tikka paste and make sure every surface of cauliflower is covered.Place cauliflower on a baking paper lined baking sheet and roast for 30 minutes. Serve with fresh coriander and tomato kasundi Note: spray avocado or almond oil works best for this dish