Would pomegranate molasses (which I have on hand) make a reasonable substitute for tamarind (which I was unable to purchase)?
Recipe question for:
Dan Barber's Braised Short Ribs
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BTW if and when you do seek out tamarind paste, the best product, imo, is a very thick (tar-like) paste usually found in a red and yellow printed plastic jar , in Indian stores. If you can only find the block or the jam-consistency tamarind, don't bother getting those. Indians tend to use it as a citrus sub that doesn't have to be refrigerated and which adds a flavor kick to food. If you have been served a sweet and sour brown syrupy mixture w/ pakoras, that is a tamarind (and date) mixture.