A few questions about tamarind paste
- CindyJ Jan 2, 2012 01:15 PM
I bought some seedless tamarind paste to use for making tamarind water for pad thai. There's a lot left over so I wrapped it tightly in a layer of plastic wrap and then in a ZipLoc bag. Now I'm wondering -- for how long will it keep in the fridge? Can it be frozen? What are some other uses for tamarind paste? Thanks!
It lasts a long time. Not sure why you couldn't freeze it (assuming this is not the liquid version but instead, the denser type.) Adding a little tamarind (stretched with water) can do interesting things for a red wine sauce and duck or in making a sauce that goes with fish (lots of Thai or Indian recipes for that including Goan-type dishes.)
I still have a piece probably over ten years old. Didn't refrigerate or freeze it (kept at room temp in my cupboard) and just used half of it to make Pad Thai water. Heart is still ticking so I presume it's OK.
It will last in your fridge for eternity. Be sure to boil it well to kill any impurities even if it is newly bought from the store. You can do a lot with it. Make lentils and dump in tamarind water for tartness, make tamarind-ade instead of lemonade, make curry gravies incorporating it...I love fish curry with tamarind in it, sambar, rasam, make chutney with it, make South Indian tamarind rice with it, the possibilities are endless.
I keep my tamarind pulp in the pantry but my tamarind concentrate in the fridge.
My favourite ways to use tamarind (other than pad thai):
Madhur Jaffrey's Chickpeas and Chana dal Cooked Together in a Tamarind-Mint Sauce
Veganomicon's Tamarind Lentils
Tamarind Chutney (great with red lentils and spinach)
you could also try making a tamarind-based barbecue sauce