In a medium saucepan, bring water and rice to the boil. Reduce heat, cover and simmer 20 minutes until liquid has been absorbed. Fluff rice with a fork.
Heat 1/2 of the oil in a medium saucepan over medium heat and saute the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt and pepper. Gradually mix in the rice. Cook and stir until well coated.
Heat the remaining oil in a small frying pan and saute sesame seeds until lightly browned. Mix into the rice mixture. Garnish with coriander to serve.
I backed off the tamarind a lot to be able to enjoy the other flavors more. We enjoyed this very much. It was east to make full of flavor and Mom who doesn't care for rice asked for 2nds - 14 May 2013
Tasted totally sour. No-one in my family would eat it. I would not recommend to anyone, ever. Unless you are fond of tammarind. No seasame at all. - 29 Sep 2008
Very good. I love strong flavours, and this was absolutely delicious and was an excellent accompaniment to a chicken curry dish I made. Cut back the tamarind paste a bit if you prefer a less sour taste. - 29 Sep 2008