Tamarind and tomato make a fine backdrop for a flavourful seafood curry. Add quality fish stock and the taste of the sea deepens in the pot. This makes for an easy weeknight supper for friends. You ...

Tempering: heat the coconut oil in a wide, heavy-based pot or kadai over medium-high heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle and pop for about 30 seconds until fragrant ...

It’s often the obscure or different ingredients that lift something way beyond the ordinary, and in this case, it’s tamarind, which has a sweet-sour thing happening.

Queensland Food Fellow Alison Alexander says this recipe is "perfect" as the nights cool down. The base of the curry has a sour note from tamarind and warming spices that pair well with fish. Alison ...

Maybe you're craving the rich, nuanced flavors of Indian cuisine—beautiful combinations of sour tamarind and creamy coconut or the uniquely complex savoriness of a tahdig-topped dal—but you don't have ...

Why this matters: Busy cooks can still enjoy authentic Indian flavors without long cooking times, thanks to clever shortcuts and pantry-friendly ingredients. What’s included: Recipes range from quick ...

1. Marinate the fish: coat the fish with salt and turmeric, then set aside. 2. Extract juice from the soaked tamarind and keep aside. 3. To prepare the sauce, heat oil in a heavy-bottomed pan. Sauté ...

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