Tamarind Tree Gourmet Recipes.

Ingredients1kg baby potatoes1 x 440gm Chickpeas, drained  1 jar Tamarind Tree Spicy Eggplant chutney  2cm julienned ginger (optional)  To serve: Yoghurt Tamarind tree Tamarind and Date chutney Bhuja mix Sliced spring onionsCoriander  Method Dice and Boil potatoes until just cooked. Set aside to cool. Warm through chickpeas in a little olive oil, add ginger if using.Crush potatoes with a back of a spoon until skins are broken. Add chickpeas and stir through Tamarind Tree Spicy eggplant chutney. Plate on a serving dish and drizzle with Tamarind Tree Tamarind and Date chutney and yoghurt. Top with sliced spring onions, coriander  and Bhuja mix. 

Ingredients1 Head of broccoli 2 zucchinis3 spring onions, finely sliced 100gms chickpea flour50gms Tamarind Tree Coriander and Ginger paste MethodIn a food processor or grater, grate zucchini and broccoli. Place in a large mixing bowl with spring onions. Add flour and Tamarind Tree Coriander and Ginger Paste, mix thoroughly. Form into burger patties and place on a baking sheet. Bake in a 200-degree oven for 15-20 minutes or until starting to brown. Serve with Tamarind Tree Tomato Kasundi

Ingredients500gms fish fillets (Ling George whiting, flat head tails) 1 jar Tamarind Tree Spicy Lemon Pickle 1 egg200gms breadcrumbs Vegetable oil for frying To serve: Yoghurt Tamarind tree Spicy Lemon Pickle Finely diced cucumberLemon Wedges Coriander MethodPat fish fillets dry. Place spicy lemon pickle in a bowl and chop any larger pieces of lemon. Coat fish in lemon pickle and let sit for 30-60 minutes Heat oil. One at a time, coat fish in egg wash and then breadcrumbs. Fry for about two minutes each side. Drain on paper towel. Serve with spicy lemon yoghurt and lemon wedges

Ingredients200gms firm tofu 1 Onion, sliced1 green capsicum, sliced 1 teaspoon each chilli, garlic, ginger1 jar Tamarind Tree Butter Chicken paste To serveChopped corianderJulienned ginger MethodCut tofu into 1-inch squares. Fry onion and capsicum, chilli, ginger, and garlic until starting to brown. Add tofu. Stir through Tamarind Tree Butter Chicken paste and 1 jar of water, simmer until sauce thickens. Serve with rice, roti, coriander and ginger.