Tamarind Tree Gourmet Recipes.

Serves 2 Cook time: 10 minutes (plus 30 marinating) Ingredients: 12 whole green prawns 1 jar Tamarind Tree Coriander & Ginger Tandoori Paste 1 tablespoon light olive oil  Process: Skewer prawns on to soaked bamboo skewers. Remove the shell from the meaty part of prawn, leaving head and tail intact. Massage Coriander & Ginger Tandoori Paste into prawns and leave to sit for 30 minutes or longer, covered and in the fridge. Place prawns on a hot grill and cook until prawns turn opaque – about 2 minutes each side. Mix a tablespoon of the marinade with a tablespoon of olive oil...

Serves 8 as a side or 4 as a mealTime: 1 hour Vegetarian   Ingredients:  8 ears of corn with husks intact ½ cup of good quality mayonnaise ¼ cup of Tamarind Tree Vindaloo Curry Paste Sliced spring onions Mild chilli powder Plain yoghurt  Process: Heat oven to 200 degrees and place corn in husks directly on to oven rack. Cook for 45 minutes. Cool slightly then peel back husks and remove corn ‘silk’. The silk will pull away easily when cooked if you tug it from the top of the cob. Tie off husks with some baking twine and...

Need some simple dinner inspiration? Here's a family favourite recipe for our Red Chilli and Garlic Chicken...⁠Ingredients⁠: 1kg chicken pieces or 500g diced chicken ⁠ 1 jar Tamarind Tree Classic Tikka Tandoori Paste 1 tbsp plain yogurt⁠ 1 tbsp chickpea flour⁠ ⁠Process: Combine chickpea flour, yogurt, classic tikka tandoori paste and coat chicken. Leave to marinate for 1 hour. Place chicken on baking tray covered with greaseproof paper. Drizzle with oil and cook for 45 minutes at 200 degrees. ⁠ Serve with turmeric rice, tomato chutney, and fresh parsley or coriander.

Turmeric and saffron chicken, a tasty, zesty flavourful dish perfect for a weeknight family meal...⁠Ingredients:⁠ 1kg chicken pieces⁠ 2 tbs yoghurt⁠ 1 jar turmeric + saffron marinad⁠ Chilli and coriander⁠ ⁠Process:Combine chicken, turmeric and saffron paste, yoghurt and cover and marinade for 1 hour. Place on a lined baking try and bake for 35 minutes. Serve with chili, coriander and extra yoghurt. ⁠⁠Enjoy!