I’ve had a fascination with tamarind for some time because it’s a rather foreign ingredient to me. I’ve had it in sweetened form as candy or a beverage, and also in savory dishes. The ingredient seems to be used in a variety of cuisines such as Indian, Thai, Caribbean, and South American. The fact that it can be used in so many ways made me think that I should take on the challenge of getting to know it. As I was searching about tamarind, I ran into this Tamarind Sauce Fish Curry recipe by Sushama on AllRecipes.

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This curry was surprisingly easy to make with far fewer spices and ingredients than the curries I’ve made before. This is not to say that this curry is lacking in flavor–quite the contrary, actually! This makes for a great recipe for when you want that curry fix fast.

The thing I was most confused about in the recipe was the tamarind. I wouldn’t say that the recipe was at fault here, but mostly my ignorance of the ingredient.

The recipe calls for 1/4 cup tamarind pulp. I was only able to find the whole dried pods at the grocery store, so when I read 1/4 cup, I thought, do I cut it up and try to measure it that way? I ended up just guesstimating and used 3 pods. I followed the directions and poured warm water over it, and squeezed the juice out.

The curry came out delicious so I was initially rather pleased by the amount of tamarind I put in there. But then I realized that tamarind pulp also comes in block form. These are blocks made solely of the flesh so it is more concentrated. If I had used 1/4 cup of the block, it would have quite possibly been the equivalent of double the whole dried pods I used. I thought the curry tasted fantastic with 3 pods, but I suppose I wouldn’t have called it “tangy” as the recipe description says. Next time I make this recipe I will use 6 pods, squeeze it thoroughly through a sieve, and see what happens. On the other hand, I suppose the amount of tamarind can be flexible based on taste. Either way, I recommend this tasty curry!

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