[Sun]

Originally Posted by Daktari

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.

There is a theme in my life...fiery chilis!