I made tamarind chicken from “Far Flung Floyd” — Bob is not a fan of chicken though, and he'd bought pork on the weekend so I used that. The programme didn't give measurements, and I just used what looked right to me, but roughly the recipe is as follows.
Take a 1-inch cube of tamarind and soak and sieve the pulp. Add a tablespoon or so of thick dark soy sauce, half a head of finely-chopped garlic, 10 finely-chopped shallots, about a tablespoon of ground coriander, about a tablespoon of palm sugar or other dark brown sugar. Add a pound of cubed pork steak and mix well. Add water to make it look marinadey, and marinade for a couple of hours. Put into a pan and simmer for an hour until the sauce has thickened and the meat is tender.
I served this with stirfried peppers and basmati rice. Next time I'll use more tamarind. I'll also try it with aubergine instead of pork at some point. Served 2 with leftovers.
See also Appetite For China's somewhat fishier version.