128 tamarind recipes

Chicken sinigang with bone-in pieces sauteed with garlic and tomatoes, then simmered in a tangy tamarind broth with radish and mustard greens. Filipino comfort food in one pot.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Lucknawi dal simmers pink lentils with turmeric and tamarind, then finishes with a sizzling tadka of cumin seeds, fried onion, garlic, ginger, and dried red chili. Sour, smoky, and brothy in the best Awadhi tradition.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

Kare Ikan, an Indonesian fish curry simmered in coconut milk, tamarind and a fragrant spice paste of lemongrass, turmeric, ginger and chili. Finished with cool cucumber and fresh mint.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.