Rempapa’s Balinese spiced tamarind curry paste makes a great base for curries and stir-fries. This 15-ingredient paste boasts fragrant flavours and aromas of cinnamon, cardamom and star anise, layered with sharp tamarind. Follow the below recipe to make your own tamarind marinade:
- Combine one jar with 200ml coconut milk
- Pour the mixture over sliced aubergines and roast in the oven at 180C or grill on the BBQ
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made from aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: Onion, Ginger, Garlic, Rapeseed Oil, Tamarind Paste (Tamarind, Water) (6%), Lemongrass, Galangal, Raw Sugar, Chilli, Sea Salt, Kaffir Lime Leaf, Cinnamon, Cardamom, Star Anise, Clove.
Storage: Store in a cool, dry place. Once open, refrigerate and use in 4 weeks.
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