GA, you should write a cookbook! And can I get my copy autographed? This recipe was stellar (as are all of yours)! I literally licked the serving spoon when the meal was over. Really interesting and intense - but balanced - flavors. I have a jar of tamarind paste and am looking for recipes to use it with and am so glad I made yours. I served the sauce with baked pollock, basmati rice and Moroccan carrots. Delish!