Nishaan Tamarind concentrate has a tangy flavour. This dark paste is normally diluted with warm water before use. A vital ingredient for sweet & sour dishes, chutneys, sauces and fish dishes.
Suggested Recipe: Bagaaraa Murgh (Hot & Tangy Chicken Dish)
• Heat 2tsp oil in a pan, add 20g Blanched peanuts, 1tbsp desiccated coconut and 3 whole dried red chillies. Fry until the peanuts turn light brown. Blend to a fine paste.
• In a seperate pan fry 1 tsp natural sesame seeds in 1tsp vegetable oil until brown. Blend the sesame to a fine paste.
• Heat 50 ml oil in a pan or a wok. Add 5-6 curry leaves and 1 tsp brown/black mustard eeds. Fry until the mustard seeds start cracking. Add 1 pureed onion and cook until golden brown. Add the peanut and sesame pastes, 1 tsp freshly minced ginger and 1 tsp tamarind concentrate.
• Now add 500g of diced boneless chicken, 1 tsp coriander powder and 1/2 tsp turmeric powder. Mix well and cook until the chicken is done. Add salt to taste folowed by 1 tsp Jaggery or sugar.
Garnish with a few crushed blanched peanuts and sliced green chilies.
Serve with naans or rotis.