Tamarind pulp
October 7, 2018
Paneer curry
October 7, 2018
One the best tenderisers for red meat. The skin of the papaya contains an enzyme called papain, which breaks down the connective tissue of the meat. To create a great tenderiser, simply peel the green skin off the papaya, about 1/2 cm deep, add a little salt and 2 tbs of water, and place in a grinder to create a paste. You need about 2 tablespoons of this paste for 500 g of meat.
