Tamarind Tree Gourmet Recipes.

Preparation time: 10 minutes Cooking time: 30 minutes Serves: 6 Ingredients: One jar of Tamarind Tree Butter Chicken Makhan Walla Curry Paste 1.2kg Diced chicken 300g Diced vegetables of your choice 2 tbsp. Olive oil 260ml Warm water 1 tbsp. Ground Cashews (optional) 25ml Fresh Cream (optional) Salt to taste Process: Heat 2 tbsp. oil in a large saucepan. Add chicken, brown on all sides. (5 minutes) Add Tamarind Tree Butter Chicken curry paste, sauté for 2 minutes. Add 260ml water and bring to the boil then reduce to simmer. Season with salt. Add your choice of diced vegetables and cover...

Preparation time: 10 minutesCooking time: 15 minutesServes: 2  Ingredients: 500-600gm Baby snapper (score gashes on both sides) 1 tbsp. Tamarind Tree Coriander & Ginger Tandoori Paste ½ lemon juice Salt to taste 2 tbsp. Oil Process: Pre-heat oven at 200˚c In a bowl, mix all ingredients together. Coat the fish all over with the marinade mix and in the gash marks. Place the lemon skin in the gash marks. Heat a nonstick frying pan on the stove. Place the fish in the pan. Cook for 3-4 minutes. Put the pan with the fish inside an oven under the grill and continue...

Preparation time: 10 minutesCooking time: 30-40 minutesServes: 4 Ingredients: 2-3 tbsp. Tamarind Tree Classic Tikka Tandoori Paste 1kg whole chicken 2 tbsp. oil Salt to taste 1 tbsp. yogurt  Process: Preheat the oven to 200˚c In a bowl add 2-3 tbsp. of Tamarind Tree Classic Tikka Tandoori Paste, oil and season with salt. Add yogurt and mix together. Butterfly a whole chicken by cutting along the backbone. Flatten the chicken. With a sharp knife, score gashes into the breasts and legs. Marinate the chicken in the spice mix over night if time permits or 20-30 minutes if time is limited. Place...

Preparation time: 10 minutesCooking time: 40 minutesServes: 6 Ingredients: One jar of Tamarind Tree Vindaloo Curry Paste 1.2kgs Pork Shoulder, diced 3 Medium potatoes, diced 2 tbsp oil 260ml warm water I inch piece of ginger and 4 cloves or garlic crushed in a mortar and pestle. 2 tbsp. Balsamic vinegar Fresh coriander to garnish Process: In a large saucepan add oil, diced pork, ginger and garlic mix, Tamarind Tree Vindaloo Curry Paste and balsamic vinegar. Mix and leave at room temperature for 30 minutes. Place the pan on the stove and sauté for 5 minutes. Add warm water and bring to boil. Cover...