Tamarind Tree Gourmet Recipes.

Side dishServes 430 minutes Ingredients 1kg baby potatoes1 jar Tamarind Tree Mumbai Masala1 red onion1 clove crushed garlicOlive oilCoriander Method Boil potatoes until just cooked, still firm. Heat oil in a frying pan and add potatoes, fry until browned. Add onion and fry until translucent and browning. Stir in 1 jar Tamarind Tree Mumbai Masala and 1 jar of water and simmer until cooked through (about 15 minutes) Serve with freshly chopped coriander.      

Serves 225 minutes Ingredients400gms paneer, cubed2 red onions, sliced1 jar of Tamarind Tree Doe PiazzaOlive OilTo serveCoriander and lemon rind Tamarind Tree Lemon Pickle MethodFry onions until soft and just turning brown. Drizzle olive oil over paneer and fry until browned on all sides. Pour in 1 jar of Tamarind Tree Doe Piazza and 1 Jar of water and simmer for 20 minutes. Serve with copped coriander and lemon rind, and lemon pickle

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.