I’ve never used the stuff before, but a curry recipe I was making call for it. I picked up this bottle, as it was my only option:
I used the prescribed amount, but in the words of the Chicken Connoisseur: fam, I’m telling you, the curry was DEAD. Aka the curry did not turn out well. Inedible, to me, in fact. It had this pungent sour that didn’t just seem to be a different flavor profile but tasted off. And the only thing I could think of was the tamarind paste.
Google Images shows it looking like this, whereas mine was much more viscous:
I guess what I’m asking: anyone have any experience with successfully using Tamarind Sauce? I’m just curious if I happened to get a bad can or if it’s just a flavor profile that I’m not used to. And what else can it be used for?