Tamarind Recipe

Soak tamarind

Place the tamarind pulp in a medium heatproof bowl. Pour the hot water over it and let it sit for 15–20 minutes to soften and loosen the fibers and any remaining bits of seed.

Strain and extract

Using your hands or a spoon, break up the softened tamarind in the water to release the flesh. Push the mixture through a fine-mesh sieve into another bowl, pressing with the back of a spoon to extract as much pulp and puree as possible. Discard the seeds and fibrous solids. You should have about 180–200 ml of tamarind liquid/paste.

Transfer the strained tamarind paste back to a small saucepan. Add the brown sugar, light soy sauce, rice vinegar, kosher salt, and ground black pepper. Stir to combine.

Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently so the sugar dissolves and flavors meld. Simmer for 6–8 minutes until slightly thickened but still pourable.

While the tamarind simmers, heat the neutral oil in a small skillet over medium heat. Add the minced garlic and chopped shallot and sauté for 2–3 minutes until softened and fragrant but not browned. If using, add red chili flakes and toast briefly for 20–30 seconds.

Stir the sautéed aromatics into the simmering tamarind mixture and continue cooking together for another 1–2 minutes to meld flavors.

Remove the pan from the heat. Stir in the fresh lime juice and chopped cilantro, if using. Taste and adjust seasoning — add more sugar for sweetness, more salt or soy for savoriness, or a splash more lime for brightness.

Let the tamarind sauce cool to room temperature. Transfer to a jar and refrigerate. It will thicken further as it cools. Use within 2 weeks.