Tamarind Tree Gourmet Recipes.

Serves 445 minutes (plus marinade) Ingredients• 8 chicken legs• 2 tablespoon Tamarind Tree Turmeric and Saffron • 1 teaspoon mustard seeds • 1 red chilli, finely sliced • 2 cloves garlic minced • 2 tablespoons olive oil or ghee To serveFresh sliced spring onion and coriander MethodMix together Tamarind Tree Turmeric and Saffron, mustard seeds, red chilli, garlic, and olive oil/ghee. Add chicken and cover well in the marinade. Refrigerate for four hours or overnight. Grease a baking dish and add chicken legs in a single layer. Cook for 35 minutes or until golden brown Serve with spring onion and...

Serves 425 minutes Ingredients• 500gms chicken, diced• 2 tablespoons Tamarind Tree Sweet Mango Chutney • 2 tablespoons tomato paste • 2 tablespoons Greek yoghurt • 1 teaspoon chilli powder• 1 teaspoon garam masala• 2 tablespoons olive oil • 2 cloves garlic minced • Generous pinch of salt To serveFresh cream and chopped coriander MethodMix together Tamarind Tree Sweet Mango Chutney, tomato paste, yoghurt, chilli, garam masala, garlic, and salt. Heat olive oil in a frying pan or Balti and cook paste until golden. Add chicken pieces and stir through. Add a ¼ cup of water and simmer for 15 minutes...

Ingredients • 500gm soft-shelled prawns• ¼ cup of vegetable oil or ghee • ¼ cup of semolina• 3 tablespoons Tamarind Tree Aunty’s Chettinad Madras• 1 large red onion, finely sliced To serveCoriander, chopped Tamarind Tree Sweet Mango Chutney MethodTrim prawns (trim whiskers or remove head), pat dry with a paper towel. In a large bowl, gently stir Tamarind Tree Aunty’s Chettinad Madras through prawns until all are covered. In a separate bowl, add semolina and gently toss prawns to coat.Heat oil in a heavy-based pan. Cook prawns until golden.Mix onion and coriander together and lay on a serving plate. Add...

Serves 2, easily doubled  Ingredients ¼ cup olive oil1 large white onion, sliced2 cloves garlic, crushed ½ teaspoon fresh ginger, grated 2 large fresh tomatoes, diced 2 tablespoons Tamarind Tree Mumbai Masala 500gms fresh okra1 green chili, chopped1 tablespoon coriander, chopped Fresh limes Method Rinse okra and dry well. Slice off top and then slice into discs.  Cook okra in olive oil on a medium heat until starts to crisp. Remove from oil and set aside.  Add a little extra oil to the pan and sauté onions until well cooked and browned.  Add ginger and garlic and str through Tamarind Tree Mumbai Masala paste. Stir well. Add in...