To use amchur, add 1 teaspoon just before finishing the dish. You can substitute tamarind with lemon juice or amchur powder. That classic combination is then coated in a thick golden glaze of Thai sweet chili sauce, fish sauce, and herbs. This dish combines chicken, pineapple chunks, and red bell peppers. If using tamarind concentrate start with a small quantity, as little as 1 teaspoon. If sweet and sour is your take-out go-to, this chicken stir fry is a must-try. The curry should not be very tangy but should have a well balanced taste of heat, spice & tang. Tamarind: Tamarind or a sour ingredient is a total game changer here. For a smoother gravy, you can blend the sauteed mixture. Place in a bowl and sprinkle the chopped cashews on the top to serve. Remove from heat when the sauce is hot and starts to simmer. Pour water just enough to cover the powder and blend to a smooth thick milk.Ĭurry base: The base of this curry is made from scratch by sauteing onions, garlic and tomatoes. 1 tablespoon cashews, chopped (optional) Coconut milk (optional) Place all of the ingredients except the chopped cashews in a saucepan over medium-high heat and whisk while cooking.
To make nut milk, add about 12 to 14 cashews to a grinder and make a fine powder.
The curry tastes good even without any coconut milk.
TAMARIND CASHEW RECIPES FREE
Feel free to skip it or substitute with poppy seeds milk or cashew or nut milk. Just ensure you use a good aromatic powder.Ĭoconut milk: To make the salmon creamy, I have added a bit of coconut milk. However it works pretty much the same way even if you replace them with any other curry powder. Spice powders: I use garam masala and red chilli powder (ground red chilies) in this recipe. But add lots of fresh coriander leaves (cilantro) before finishing the dish. Curry leaves: We love the flavor of curry leaves in this dish.
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