14 Amazing Tamarind Recipes for Bold and Tangy Flavors
Tamarind brings incredible tangy sweetness to dishes from around the world. This tropical fruit pod creates amazing depth in curries, marinades, and sauces.
These recipes showcase tamarind’s versatility in everything from spicy Indian curries to refreshing drinks and grilled meats.
01. Spicy Lamb Shank Vindaloo
Tender lamb shanks braised in a fiery tamarind-spiked sauce. This bold Indian curry delivers restaurant-quality flavors with incredible depth and heat.
Ingredients: 4 lamb shanks, 2 tablespoons tamarind paste, 6 dried red chilies, 1 large onion, 6 garlic cloves, 2-inch piece fresh ginger, 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 1 cup white vinegar, 2 tablespoons vegetable oil, salt to taste.
How To Make Spicy Lamb Shank Vindaloo
1. Toast dried chilies, cumin seeds, coriander seeds, and peppercorns in a dry pan for 2 minutes until fragrant. Let cool completely, then grind with vinegar, garlic, ginger, and tamarind paste into a smooth paste using a blender.
2. Heat oil in a heavy-bottomed pot over medium-high heat. Season lamb shanks with salt and brown on all sides until deep golden, about 8 minutes total. Remove and set aside on a plate.
3. Add diced onion to the same pot and cook until softened and lightly browned, about 6 minutes. Pour in the spice paste and cook, stirring constantly, for 3 minutes until darkened and aromatic.
4. Return lamb shanks to pot, add enough water to barely cover, and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours until meat falls off the bone easily.
02. Tangy Fish Curry with Tamarind
South Indian fish curry bursting with tamarind’s signature sourness. This Andhra-style dish balances heat and tang perfectly over steamed rice.
Ingredients: 2 pounds white fish fillets, 3 tablespoons tamarind paste, 2 large tomatoes, 1 large onion, 4 green chilies, 1 tablespoon ginger-garlic paste, 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 2 tablespoons coconut oil, curry leaves, salt to taste.
How To Make Tangy Fish Curry with Tamarind
1. Cut fish into large chunks and marinate with turmeric, salt, and half the chili powder for 15 minutes. Heat coconut oil in a wide pan and gently fry fish pieces until golden on both sides. Remove carefully and set aside.
2. In the same oil, add curry leaves and sliced onions. Cook until onions turn translucent and lightly golden, about 5 minutes. Add ginger-garlic paste and cook for another minute until fragrant.
3. Add chopped tomatoes, remaining chili powder, and slit green chilies. Cook until tomatoes break down completely and become mushy, about 8 minutes, mashing them with your spoon.
4. Mix tamarind paste with 2 cups water and add to the pan. Bring to a rolling boil, then gently slide in the fried fish pieces. Simmer for 10 minutes until flavors meld beautifully.
03. Refreshing Tamarind Water
Mexican-inspired agua fresca with tamarind’s natural tartness. This cooling drink brings back childhood memories with every sip.
Ingredients: 1 cup tamarind paste, 6 cups cold water, ½ cup sugar, ice cubes, lime wedges for garnish, orange slices for garnish, pinch of salt.
How To Make Refreshing Tamarind Water
1. Whisk tamarind paste with 2 cups warm water in a large pitcher until completely dissolved and smooth. Strain through a fine-mesh sieve to remove any lumps or fiber pieces.
2. Add remaining cold water, sugar, and a pinch of salt to the strained tamarind mixture. Stir vigorously until sugar dissolves completely and taste for sweetness, adjusting as needed.
3. Fill glasses with ice cubes and pour the tamarind water over ice. Garnish with lime wedges and orange slices for a beautiful presentation and extra citrus notes.
04. Black Chickpeas with Potatoes
Hearty black chickpeas simmered with tender potatoes in tamarind-spiced gravy. This protein-rich Indian comfort food satisfies completely.
Ingredients: 2 cups dried black chickpeas, 3 medium potatoes, 2 tablespoons tamarind paste, 1 large onion, 2 teaspoons ginger-garlic paste, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon turmeric powder, 2 teaspoons garam masala, 3 tablespoons vegetable oil, salt to taste.
How To Make Black Chickpeas with Potatoes
1. Soak black chickpeas overnight, then pressure cook with salt until tender, about 45 minutes. Drain and reserve the cooking liquid for later use in the curry.
2. Cube potatoes and fry in hot oil until golden and crispy on all sides, about 8 minutes. Remove with a slotted spoon and set aside on paper towels.
3. In the same oil, sauté diced onions until deep golden brown, about 10 minutes. Add ginger-garlic paste and cook for 2 minutes until aromatic and well combined.
4. Add all dry spices and cook for 1 minute, then stir in tamarind paste and cooked chickpeas. Add reserved cooking liquid to create a thick gravy consistency.
5. Gently fold in fried potatoes and simmer for 15 minutes until flavors meld and potatoes absorb the spiced gravy beautifully.
05. Tamarind Glazed Tofu with Soba
Crispy tofu cubes glazed in sweet-sour tamarind sauce over nutty soba noodles. This plant-based dish delivers incredible umami flavors.
Ingredients: 1 block firm tofu, 8 oz soba noodles, 3 tablespoons tamarind paste, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 cups mixed vegetables, 2 cloves garlic, 1 tablespoon sesame oil, 2 tablespoons vegetable oil, green onions for garnish.
How To Make Tamarind Glazed Tofu with Soba
1. Press tofu to remove excess water, then cut into 1-inch cubes. Heat vegetable oil in a large pan and fry tofu pieces until golden and crispy on all sides, about 8 minutes total.
2. Cook soba noodles according to package directions until just tender. Drain and rinse with cold water to stop cooking, then toss with sesame oil to prevent sticking.
3. Whisk tamarind paste, soy sauce, and brown sugar with ¼ cup water to create a smooth glaze. Add minced garlic and mixed vegetables to the pan with tofu.
4. Pour tamarind glaze over tofu and vegetables, stirring gently to coat everything evenly. Cook for 3 minutes until sauce thickens and becomes glossy.
5. Serve glazed tofu and vegetables over prepared soba noodles, garnishing with sliced green onions for fresh color and mild onion flavor.
06. Traditional Pad Thai Noodles
Classic Thai stir-fried noodles with tamarind’s essential tangy backbone. This beloved street food favorite balances sweet, sour, and savory perfectly.
Ingredients: 8 oz rice noodles, 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 3 tablespoons palm sugar, 2 eggs, 1 cup bean sprouts, 3 green onions, ¼ cup crushed peanuts, 2 tablespoons vegetable oil, lime wedges.
How To Make Traditional Pad Thai Noodles
1. Soak rice noodles in warm water until just pliable but still firm, about 20 minutes. Drain thoroughly and set aside while preparing other ingredients.
2. Whisk tamarind paste, fish sauce, and palm sugar together until sugar dissolves completely, creating the signature pad thai sauce that balances all flavors.
3. Heat oil in a large wok or skillet over high heat. Add drained noodles and sauce mixture, tossing constantly with tongs for 2 minutes until noodles absorb the sauce.
4. Push noodles to one side of the pan and crack eggs into the empty space. Scramble eggs until just set, then mix into the noodles along with bean sprouts.
5. Add sliced green onions and toss everything together for 1 minute until heated through. Serve immediately with crushed peanuts and lime wedges on the side.
07. Slow Cooker Massaman Chicken Curry
Rich Thai curry with tender chicken in creamy coconut-tamarind sauce. This slow cooker version develops incredible depth while you go about your day.
Ingredients: 2 pounds chicken thighs, 2 tablespoons massaman curry paste, 1 can coconut milk, 2 tablespoons tamarind paste, 2 tablespoons brown sugar, 2 tablespoons fish sauce, 1 large onion, 2 potatoes, ½ cup roasted peanuts, 2 bay leaves.
How To Make Slow Cooker Massaman Chicken Curry
1. Cut chicken thighs into large chunks and season with salt. Brown pieces in a hot skillet until golden on all sides, about 6 minutes total, then transfer to slow cooker.
2. Whisk coconut milk, curry paste, tamarind paste, brown sugar, and fish sauce until completely smooth and well combined, ensuring no lumps of curry paste remain.
3. Add sliced onions, cubed potatoes, peanuts, and bay leaves to the slow cooker with chicken. Pour coconut milk mixture over everything and stir gently to combine.
4. Cook on low for 6 hours until chicken is fork-tender and potatoes are completely cooked through. The sauce should be thick and aromatic.
5. Remove bay leaves and taste for seasoning, adjusting with more fish sauce or brown sugar as needed. Serve over jasmine rice with fresh cilantro.
08. Thai Chicken Satay Skewers
Grilled chicken skewers in aromatic tamarind marinade. These crowd-pleasing appetizers disappear quickly at any gathering or family dinner.
Ingredients: 2 pounds chicken breast, 2 tablespoons tamarind paste, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon curry powder, 2 cloves garlic, 1 tablespoon vegetable oil, wooden skewers, peanut sauce for serving.
How To Make Thai Chicken Satay Skewers
1. Slice chicken breast into long, thin strips about ¼-inch thick. Thread onto soaked wooden skewers, weaving the meat so it stays secure during grilling.
2. Blend tamarind paste, brown sugar, soy sauce, curry powder, minced garlic, and oil until smooth. Marinate skewered chicken in this mixture for at least 2 hours.
3. Preheat grill to medium-high heat and oil the grates well. Grill satay skewers for 3-4 minutes per side until chicken is cooked through and nicely charred.
4. Serve immediately with traditional peanut sauce and cucumber salad for a complete and authentic Thai experience that everyone will love.
09. Malaysian Pork Satay
Spice-rubbed pork skewers with tamarind’s tangy complexity. This Malaysian street food brings incredible flavors to your backyard barbecue.
Ingredients: 2 pounds pork shoulder, 2 tablespoons tamarind paste, 1 tablespoon soy sauce, 2 teaspoons turmeric powder, 1 teaspoon chili powder, 4 cloves garlic, 1-inch piece ginger, 2 tablespoons brown sugar, 1 tablespoon vegetable oil.
How To Make Malaysian Pork Satay
1. Cut pork shoulder into 1-inch cubes and thread onto metal or soaked wooden skewers, leaving small spaces between pieces for even cooking.
2. Blend tamarind paste, soy sauce, turmeric, chili powder, garlic, ginger, brown sugar, and oil into a thick marinade paste using a food processor.
3. Coat pork skewers thoroughly with marinade and refrigerate for at least 4 hours or overnight for maximum flavor penetration into the meat.
4. Grill over medium heat for 12-15 minutes, turning every 3 minutes until pork is cooked through and develops a beautiful caramelized crust on all sides.
10. Grilled Tamarind Pork Loin
Succulent pork loin marinated in zesty tamarind glaze. This showstopper centerpiece will impress guests at your next outdoor barbecue gathering.
Ingredients: 3-pound pork loin, ¼ cup tamarind paste, 3 tablespoons honey, 2 tablespoons olive oil, 4 cloves garlic, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, salt and black pepper to taste.
How To Make Grilled Tamarind Pork Loin
1. Trim excess fat from pork loin and score the surface in a crosshatch pattern to help marinade penetrate deeper into the meat for maximum flavor.
2. Whisk tamarind paste, honey, olive oil, minced garlic, paprika, cumin, salt, and pepper until completely smooth and well combined into a thick marinade.
3. Coat pork loin entirely with marinade, massaging it into the scored cuts. Marinate in refrigerator for at least 6 hours or preferably overnight.
4. Preheat grill to medium heat and sear pork loin on all sides until beautifully browned, about 8 minutes total, then move to indirect heat.
5. Continue grilling with lid closed for 25-30 minutes until internal temperature reaches 145°F, basting occasionally with reserved marinade for extra flavor and moisture.
11. Myanmar Jackfruit Chicken Curry
Exotic curry combining tender chicken with sweet jackfruit in tamarind-spiced sauce. This unique Southeast Asian dish offers incredible complexity and richness.
Ingredients: 2 pounds chicken thighs, 2 cups young jackfruit, 2 tablespoons tamarind paste, 2 tablespoons curry powder, 1 can coconut milk, 1 large onion, 3 cloves garlic, 1-inch piece ginger, 2 tablespoons fish sauce, 2 tablespoons vegetable oil.
How To Make Myanmar Jackfruit Chicken Curry
1. Cut chicken thighs into large chunks and drain jackfruit thoroughly, pressing out excess liquid with paper towels to prevent the curry from becoming watery.
2. Heat oil in a heavy pot and brown chicken pieces on all sides until golden, about 8 minutes total. Remove chicken and set aside on a plate.
3. Sauté diced onion, minced garlic, and ginger in the same pot until fragrant and softened, about 5 minutes, scraping up any browned bits from the chicken.
4. Add curry powder and cook for 1 minute, then stir in coconut milk, tamarind paste, and fish sauce. Return chicken to pot along with jackfruit pieces.
5. Simmer covered for 45 minutes until chicken is tender and jackfruit has absorbed all the wonderful curry flavors. Serve over steamed rice with fresh herbs.
12. Sweet and Sour Tamarind Dipping Sauce
Versatile condiment balancing tamarind’s tartness with brown sugar sweetness. This adaptable sauce elevates fried foods, spring rolls, and grilled meats beautifully.
Ingredients: ½ cup tamarind paste, ⅓ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 cloves garlic, 1 small red chili, ½ cup water, 1 teaspoon cornstarch.
How To Make Sweet and Sour Tamarind Dipping Sauce
1. Combine tamarind paste, brown sugar, rice vinegar, and soy sauce in a small saucepan. Whisk until sugar dissolves completely and mixture is smooth.
2. Add minced garlic and finely chopped red chili to the pan. Bring mixture to a gentle simmer over medium heat, stirring occasionally.
3. Mix cornstarch with 2 tablespoons cold water to create a slurry, then stir into the simmering sauce to thicken it to perfect dipping consistency.
4. Simmer for 2 more minutes until sauce coats the back of a spoon beautifully. Taste and adjust sweetness or sourness according to your preference.
13. Sri Lankan Egg Curry
Creamy coconut curry with hard-boiled eggs in tangy tamarind gravy. This Sri Lankan comfort food brings warmth and satisfaction to any meal.
Ingredients: 8 hard-boiled eggs, 2 tablespoons tamarind paste, 1 can coconut milk, 2 large onions, 4 cloves garlic, 2 green chilies, 2 teaspoons curry powder, 1 teaspoon turmeric, 2 tablespoons coconut oil, curry leaves, salt to taste.
How To Make Sri Lankan Egg Curry
1. Peel hard-boiled eggs and make shallow cuts around each egg to help them absorb the curry flavors. Lightly fry eggs in coconut oil until golden all over.
2. In the same oil, add curry leaves and sliced onions. Cook until onions are deep golden brown and caramelized, about 12 minutes for maximum flavor development.
3. Add minced garlic, slit green chilies, curry powder, and turmeric. Cook for 2 minutes until aromatic, then stir in tamarind paste mixed with ½ cup water.
4. Pour in coconut milk and bring to a gentle simmer. Add fried eggs back to the curry and simmer for 15 minutes until sauce thickens beautifully.
14. Spicy Lamb Madras Curry
Fiery South Indian lamb curry with tamarind’s signature tang. This complex dish rewards patience with incredibly deep, layered flavors that develop beautifully.
Ingredients: 2 pounds lamb shoulder, 3 tablespoons tamarind paste, 2 large onions, 6 cloves garlic, 2-inch piece ginger, 3 tablespoons madras curry powder, 2 teaspoons chili powder, 1 can diced tomatoes, 2 tablespoons ghee, salt to taste.
How To Make Spicy Lamb Madras Curry
1. Cut lamb into 2-inch chunks and season generously with salt. Heat ghee in a heavy pot and brown lamb pieces in batches until deeply caramelized on all sides.
2. Remove lamb and sauté sliced onions in the same pot until deep golden brown, about 15 minutes. This step builds the curry’s flavor foundation.
3. Add minced garlic, ginger, curry powder, and chili powder. Cook for 2 minutes until fragrant, then add tomatoes and cook until they break down completely.
4. Return lamb to pot with tamarind paste and enough water to barely cover. Bring to a boil, then reduce heat and simmer covered for 1.5 hours.
5. Continue cooking uncovered for 30 minutes until lamb is fork-tender and sauce reduces to a rich, thick consistency that coats the meat perfectly.
Final Thoughts
These tamarind recipes showcase the incredible versatility of this amazing tropical ingredient. From spicy curries to refreshing drinks, tamarind adds complexity to every dish.
Start with the simpler recipes like tamarind water or dipping sauce, then work your way up to the more complex curries for amazing results.
