Tamarind aioli recipe
Tamarind is a sour, pulpy, pod-like fruit that grows on trees. Although it sounds a million miles away from home, it is a key ingredient in HP and Worcestershire sauce and tamarind paste is now easily found in your local supermarket!
A zingy change to a regular aioli, this works well with fish and is great to dunk a chip into. It is a perfect accompaniment to my swordfish burger.
Scroll down for the recipe.
More Caribbean cooking videos
This is a special little dessert that will have people “mmming and aaahing”. The angelic soufflé is beautifully balanced by the utterly devilish buttered rum sauce.
A slaw with a difference - the subtle sweetness of the pineapple balances the gentle heat from the Cajun seasoning and chilli.
This is one of my signature dishes and my take on a traditional beach food served in the Caribbean. It translates perfectly for British Summer time.
Jerk is quintessentially Caribbean and here is a lovely, very easy recipe that captures the essence of jerk – allspice, scotch bonnet and spring onions.
Tamarind works so well in this recipe, balancing out the sweetness of the caramel and giving a lovely tangy after-taste to the popcorn.
A tropically refreshing end to any summer’s meal. The mango lends a lovely creaminess to this very simple iced treat.
Ingredients
- 2 tbsp mayonnaise
- 2 tsp tamarind paste
- 1 small lime, juice only
- 2 large garlic cloves, crushed
- 2 tsp chopped coriander
- 1 chopped cucumber, to garnish
Details
- Cuisine: Caribbean
- Recipe Type: side dish
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Mix together all the ingredients, except for the cucumber. Ensure the mixture is even throughout.
- Garnish with the cucumber.
You might also like
Goats cheese dip in tulip petals
Fat free creamy beetroot and thyme dip