Hi there,

I've only just started using the site, but am already so glad I found it!I'm very much a beginner. Thanks for putting the time in to make the site.

My question is...

I've noticed the madras (chicken) says that tamarind paste instead of vinegar and tomato puree. My question is how much of the paste (the one i have says concentrated tamarind paste on the label) should I use? and does it go in with the marinade or with the chicken stock.

thanks,

Nige

Hello Nige

Welcome to the site :-)!

It is s a good question. Tamarind will work in place of tomato puree and vinegar. In fact, South Indians are more likely to use tamarind than vinegar and tomato. The reason I have given vinegar and tomato puree is that they are easier to access.

As tamarind is tarter than tomatoes, I think 2 level tbs. will be plenty and you could add it to the marinade. Let me know how it comes out. If it works well, I will add it to the recipe as a note.

You know that I am looking for good resolution pictures of the food cooked from this site. So if you can take any, please send them to me via the contact link at the top of the page.

Mamta

Hi there,

thanks very much,I'll be giving it a go this week I hope, i'll let you know how it turns out :-)

I'll be sure to have a camera at the ready whenever I use ine of your recipes.

again, many thanks and a hello to everyone !!

cheers,

Nige