18 Spicy Tamarind Recipes for Every Occasion

Spice up your kitchen adventures with our roundup of 18 Spicy Tamarind Recipes that promise to dazzle your taste buds! Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, tamarind’s tangy punch paired with a kick of heat is your secret weapon. Dive into these mouthwatering dishes that blend bold flavors with simplicity—perfect for every occasion. Ready to turn up the heat? Let’s get cooking!

Spicy Tamarind Chicken Curry

Get ready to tantalize your taste buds with this Spicy Tamarind Chicken Curry, a perfect blend of tangy and spicy flavors that will leave you craving more.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Add the chicken thighs to the pan, browning them on all sides, approximately 5 minutes.
3. Stir in the tamarind paste, brown sugar, cumin, coriander, turmeric, and chili powder, coating the chicken evenly.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through.
5. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this dish lies in the tamarind’s tangy punch, perfectly balanced by the sweetness of coconut milk and the warmth of spices.

Tip: For an extra kick, add a sliced fresh chili with the onions at the start.

Tamarind Glazed Salmon

This Tamarind Glazed Salmon brings a sweet and tangy twist to your weeknight dinners, with a glaze that’s irresistibly sticky and packed with flavor.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, 1 clove minced garlic, and 1/2 tsp red pepper flakes until smooth.
3. Season salmon fillets with salt and pepper, then brush each fillet with 1 tbsp olive oil.
4. Place the salmon on the prepared baking sheet and spoon the tamarind glaze over the top, spreading it evenly.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is caramelized.

The magic of this dish lies in the tamarind’s natural acidity balancing the honey’s sweetness, creating a glaze that’s both vibrant and deeply flavorful.

Tip: For an extra glossy finish, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.

Tamarind and Lentil Soup

Warm up your kitchen with this tangy and hearty Tamarind and Lentil Soup, a dish that perfectly balances sour and savory flavors in every spoonful.

Ingredients

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 2 tbsp tamarind paste
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in 1 tsp ground cumin and 1/2 tsp turmeric, cooking for another minute until fragrant.
3. Add the rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes or until lentils are tender.
4. Whisk in 2 tbsp tamarind paste, 1 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes to blend the flavors.
5. Serve hot, garnished with fresh cilantro.

The magic of this soup lies in the tamarind’s bold tanginess, which cuts through the earthiness of the lentils for a truly vibrant dish.

Tip: For an extra layer of flavor, toast the cumin seeds before grinding them.

Sweet and Sour Tamarind Pork Ribs

These Sweet and Sour Tamarind Pork Ribs are a tantalizing twist on classic ribs, combining the deep, fruity tang of tamarind with a hint of sweetness for a dish that’s sure to impress.

Ingredients

• 2 lbs pork ribs
• 1/4 cup tamarind paste
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F. In a small bowl, whisk together 1/4 cup tamarind paste, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes until smooth.
2. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat. Add the pork ribs and sear on all sides until browned, about 3 minutes per side.
3. Pour the tamarind mixture over the ribs, add 1/2 cup water, and bring to a simmer. Cover the skillet with a lid or aluminum foil and transfer to the oven.
4. Bake for 1.5 hours, basting the ribs with the sauce every 30 minutes, until the meat is tender and pulls away from the bone easily.
5. Remove the skillet from the oven and let the ribs rest for 5 minutes before serving. The glaze will thicken slightly as it cools, coating the ribs in a glossy, flavorful layer.

The magic of this recipe lies in the tamarind’s ability to balance sweetness with a complex sourness, creating a glaze that’s irresistibly sticky and packed with flavor.

Tip: For an extra layer of flavor, marinate the ribs in the tamarind mixture overnight before cooking.

Tamarind Rice with Peanuts

Spice up your lunchbox or dinner table with this tangy and nutty Tamarind Rice with Peanuts, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 cup cooked rice, cooled
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 cup roasted peanuts
• 2 dried red chilies, broken into pieces
• 5 curry leaves

Instructions

1. In a small bowl, mix the tamarind paste, brown sugar, salt, turmeric powder, and chili powder with 1/4 cup of water to make a smooth paste.
2. Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and wait until they start to pop.
3. Add the dried red chilies and curry leaves to the pan, sautéing for about 30 seconds until fragrant.
4. Pour the tamarind mixture into the pan, stirring well, and let it simmer for 2 minutes until slightly thickened.
5. Add the cooked rice to the pan, gently folding it into the tamarind sauce until evenly coated. Cook for another 2 minutes.
6. Stir in the roasted peanuts, then remove from heat.

The magic of this dish lies in the balance of tangy tamarind and crunchy peanuts, creating a symphony of textures and flavors in every bite.

Tip: For an extra crunch, sprinkle some additional roasted peanuts on top before serving.

Tamarind BBQ Sauce for Grilling

Elevate your grilling game with this tangy and sweet Tamarind BBQ Sauce, a perfect blend of flavors that will make your meats unforgettable.

Ingredients

• 1 cup ketchup
• 1/2 cup tamarind concentrate
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Salt to taste

Instructions

1. In a medium saucepan over low heat, combine 1 cup ketchup, 1/2 cup tamarind concentrate, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce. Stir until the sugar dissolves.
2. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Stir to combine.
3. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly. Taste and add salt as needed.
4. Remove from heat and let cool before using. The sauce will thicken further as it cools.

The unique tamarind twist in this BBQ sauce offers a delightful balance of sweetness and tanginess, making it a standout choice for any grilled dish.

Tip: For a smoother sauce, blend it after cooling to remove any tamarind pulp chunks.

Tamarind Shrimp Stir Fry

Get ready to tantalize your taste buds with this Tamarind Shrimp Stir Fry, a perfect blend of sweet, tangy, and spicy flavors that come together in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together tamarind paste, honey, soy sauce, and water until smooth. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add shrimp to the skillet, sprinkle with salt, and stir fry for 2-3 minutes until they start to turn pink.
4. Pour the tamarind mixture over the shrimp, stirring to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly and the shrimp are fully cooked.
5. Remove from heat and garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the tamarind’s natural acidity, which perfectly balances the sweetness of the honey and the heat from the pepper flakes, creating a symphony of flavors in every bite.

Tip: For an extra crunch, sprinkle some toasted peanuts on top before serving.

Tamarind Margarita Cocktail

Spice up your cocktail hour with this Tamarind Margarita, a tangy twist on the classic that’s sure to impress.

Ingredients

• 2 oz tequila
• 1 oz orange liqueur
• 1 oz fresh lime juice
• 1 oz tamarind concentrate
• 1/2 oz simple syrup
• Salt for rimming the glass
• Lime wedge for garnish

Instructions

1. Rim a margarita glass with salt by rubbing a lime wedge around the edge and dipping it into a plate of salt.
2. In a cocktail shaker, combine tequila, orange liqueur, fresh lime juice, tamarind concentrate, and simple syrup with ice.
3. Shake vigorously for about 15 seconds until the outside of the shaker feels cold.
4. Strain the mixture into the prepared glass filled with ice.
5. Garnish with a lime wedge on the rim of the glass.

The Tamarind Margarita stands out with its perfect balance of sweet, sour, and salty, making it an unforgettable sip. The tamarind adds a unique depth that elevates the traditional margarita.

Tip: For an extra kick, add a pinch of chili powder to the salt rim for a sweet and spicy contrast.

Tamarind Chutney with Mint

This Tamarind Chutney with Mint is a vibrant, tangy condiment that pairs perfectly with samosas, pakoras, or even as a spread for sandwiches. It’s a breeze to make and brings a burst of flavor to any dish.

Ingredients

• 1 cup tamarind pulp
• 1/2 cup fresh mint leaves, tightly packed
• 1/2 cup sugar
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 cup water

Instructions

1. In a medium saucepan, combine the tamarind pulp and water. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until the tamarind is fully dissolved.
2. Add the sugar, cumin seeds, red chili powder, and salt to the saucepan. Stir well and continue to simmer for another 10 minutes, allowing the mixture to thicken slightly.
3. Remove the saucepan from heat and let it cool for a few minutes. Then, add the fresh mint leaves and blend everything together until smooth using a blender or immersion blender.
4. Pour the chutney into a clean jar and let it cool completely before sealing. It can be stored in the refrigerator for up to 2 weeks.

The magic of this chutney lies in the balance of sweet, sour, and spicy flavors, with the fresh mint adding a refreshing twist that elevates it beyond the ordinary.

Tip: For a smoother texture, strain the chutney after blending to remove any tamarind fibers or mint bits.

Tamarind Beef Stew

Warm up your kitchen with this Tamarind Beef Stew, a perfect blend of tangy and savory flavors that will have everyone asking for seconds.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 4 cups beef broth
• 2 carrots, sliced
• 2 potatoes, cubed
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Stir in the tamarind paste, brown sugar, cumin, coriander, and chili powder. Cook for 1 minute until fragrant.
4. Return the beef to the pot. Add the beef broth, carrots, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the beef is tender.
5. Season with salt and pepper to taste before serving.

The tamarind adds a unique tanginess that balances the richness of the beef, making this stew a standout dish for any dinner table.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the stew.

Tamarind and Coconut Milk Fish Curry

Dive into the rich, tangy flavors of this Tamarind and Coconut Milk Fish Curry, a dish that beautifully balances sweetness and spice for a comforting meal.

Ingredients

• 1 lb white fish fillets (like cod or halibut), cut into chunks
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 can (13.5 oz) coconut milk
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the turmeric, cumin, coriander, and chili powder, cooking for another minute until the spices are toasted.
3. Pour in the coconut milk, tamarind paste, brown sugar, and salt, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the fish chunks to the skillet, ensuring they’re submerged in the sauce. Cover and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the tamarind’s tangy punch, which cuts through the coconut milk’s richness for a perfectly balanced dish.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Tamarind Infused Veggie Stir Fry

Get ready to tantalize your taste buds with this Tamarind Infused Veggie Stir Fry, a perfect blend of tangy and savory flavors that come together in under 30 minutes.

Ingredients

• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp soy sauce, and 1 tbsp honey. Set aside.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 red bell pepper, 1 cup broccoli florets, and 1 carrot. Stir fry for 5 minutes until vegetables are slightly tender.
3. Add 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes to the skillet. Cook for another minute until fragrant.
4. Pour the tamarind sauce over the vegetables. Stir well to coat everything evenly. Cook for 2-3 minutes more, until the sauce thickens slightly and the vegetables are crisp-tender. Season with salt to taste.

The magic of this dish lies in the tamarind’s unique tanginess, which perfectly balances the sweetness of honey and the umami of soy sauce, creating a stir fry that’s anything but ordinary.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Tamarind Sweet Potato Fries

These Tamarind Sweet Potato Fries are a delightful twist on the classic, offering a perfect balance of sweet, tangy, and spicy flavors that will have everyone reaching for more.

Ingredients

• 2 large sweet potatoes, cut into 1/4-inch thick fries
• 2 tablespoons olive oil
• 1 tablespoon tamarind paste
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato fries with 2 tablespoons olive oil until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. While the fries bake, whisk together 1 tablespoon tamarind paste, 1 tablespoon honey, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt in a small bowl.
5. Once the fries are done, drizzle the tamarind mixture over them and toss gently to coat.
6. Return the fries to the oven for an additional 5 minutes to let the glaze caramelize slightly.

The tamarind glaze not only adds a unique tangy sweetness but also creates a beautiful glossy finish that makes these fries stand out.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking, then pat dry thoroughly.

Tamarind Chocolate Truffles

These Tamarind Chocolate Truffles are a delightful twist on the classic, blending the tangy sweetness of tamarind with rich, dark chocolate for a bite-sized treat that’s irresistibly unique.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup heavy cream
• 2 tbsp tamarind paste
• 1 tbsp unsalted butter
• 1/4 tsp sea salt
• 1/2 cup cocoa powder, for dusting

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2 minutes. Remove from heat.
2. Add the dark chocolate chips, tamarind paste, unsalted butter, and sea salt to the hot cream. Let sit for 1 minute, then stir until smooth and fully combined.
3. Pour the mixture into a shallow dish and refrigerate for at least 2 hours, until firm.
4. Using a small spoon or melon baller, scoop out portions of the chilled mixture and roll into 1-inch balls.
5. Roll each truffle in cocoa powder until fully coated, then place on a parchment-lined tray.
6. Refrigerate the truffles for another 30 minutes to set before serving.

The magic of these truffles lies in the bold contrast between the deep cocoa and the bright, fruity tamarind, creating a flavor that’s both complex and comforting.

Tip: For an extra layer of flavor, try rolling the truffles in finely chopped nuts or coconut flakes instead of cocoa powder.

Tamarind Salad Dressing

Brighten up your greens with this tangy Tamarind Salad Dressing, a perfect blend of sweet, sour, and spicy that’ll make any salad unforgettable.

Ingredients

• 1/4 cup tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. In a small bowl, whisk together 1/4 cup tamarind paste, 2 tbsp honey, and 1 tbsp soy sauce until smooth.
2. Add 1 tsp grated ginger and 1 clove minced garlic to the mixture, stirring well to combine.
3. Slowly drizzle in 1/4 cup olive oil while continuously whisking to emulsify the dressing.
4. Sprinkle in 1/2 tsp red pepper flakes and salt to taste, then whisk once more to ensure everything is well incorporated.
5. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this dressing lies in its bold tamarind base, which pairs wonderfully with the subtle heat from the red pepper flakes, creating a dressing that’s as versatile as it is vibrant.

Tip: For an extra smooth consistency, blend all the ingredients together in a food processor for about 30 seconds.

Tamarind and Ginger Tea

Warm up your evenings with this soothing Tamarind and Ginger Tea, a perfect blend of tangy and spicy flavors that’s as comforting as it is invigorating.

Ingredients

• 4 cups water
• 1/4 cup tamarind paste
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1/4 cup honey
• 1 cinnamon stick
• 2 whole cloves

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Add the 1/4 cup tamarind paste, sliced ginger, cinnamon stick, and 2 whole cloves to the boiling water. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to dissolve the tamarind paste.
3. Remove the saucepan from heat and strain the tea into a large pitcher or directly into serving cups to remove the ginger slices, cinnamon stick, and cloves.
4. Stir in 1/4 cup honey until fully dissolved. Serve warm.

The magic of this tea lies in the bold contrast between the tamarind’s sharpness and the ginger’s warmth, creating a drink that’s both refreshing and deeply comforting.

Tip: For an extra kick, add a pinch of cayenne pepper to the simmering tea.

Tamarind Marinated Grilled Vegetables

Grilling season calls for vibrant flavors, and this Tamarind Marinated Grilled Vegetables recipe brings a tangy twist to your summer BBQ lineup.

Ingredients

• 1/4 cup tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red onion, sliced

Instructions

1. In a small bowl, whisk together 1/4 cup tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 cup olive oil until smooth.
2. Place the sliced red bell pepper, zucchini, eggplant, and red onion in a large bowl. Pour the marinade over the vegetables, tossing to coat evenly. Let marinate for at least 30 minutes at room temperature.
3. Preheat your grill to medium-high heat (about 400°F). Grill the vegetables for 4-5 minutes per side, or until they have nice grill marks and are tender.

The tamarind marinade caramelizes beautifully on the grill, offering a perfect balance of sweet, sour, and smoky flavors that elevate simple vegetables to star status.

Tip: For an extra flavor boost, sprinkle the grilled vegetables with fresh cilantro and a squeeze of lime before serving.

Tamarind and Lime Ceviche

Brighten up your table with this vibrant Tamarind and Lime Ceviche, a perfect blend of tangy and sweet flavors that’s as refreshing as it is colorful.

Ingredients

• 1 lb fresh white fish (such as tilapia or snapper), diced into 1/2-inch pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup tamarind paste
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 tsp salt
• 1 tbsp sugar

Instructions

1. In a large bowl, combine the diced fish with lime juice and tamarind paste, ensuring each piece is well-coated. Let it marinate in the refrigerator for 20 minutes, or until the fish turns opaque.
2. Add the red onion, jalapeño, cilantro, and avocado to the bowl with the marinated fish. Gently toss to combine.
3. Sprinkle with 1 tsp salt and 1 tbsp sugar, mixing gently to distribute the seasonings evenly.
4. Serve immediately, or chill for up to an hour to let the flavors meld together even more.

The magic of this ceviche lies in the tamarind’s sweet complexity, which pairs unexpectedly well with the sharp lime, creating a dish that’s both familiar and excitingly new.

Tip: For the best texture, make sure your fish is sushi-grade and fresh. The lime juice ‘cooks’ the fish, so quality is key!

Conclusion

We hope this roundup of 18 spicy tamarind recipes has inspired your next kitchen adventure! Whether you’re craving something sweet, sour, or fiery, there’s a dish here for every occasion. Don’t forget to try these recipes, share your favorites in the comments, and pin this article for later. Happy cooking!