I have 1/3 block of tamarind.. what can i do....?

i was given tamarind from my mother in law to try out but im stumped on what i can do with it.

Any suggestions??

"Tamarind sauce"

2 liters of malt vinegar ,
110 grams of tamarind pulp ,
1 Tbsp of sea salt ,
1 cup of brown sugar ,
700 grams onions ,
10 grams of whole pickling spice ,
1/4 tsp mace ,
2 whole chili peppers ,
1 tsp each whole black pepper corns and
1 tsp curry powder.
Simmer all together for 1 hour, strain,
bottle ,
cork and mature...
Has a Citrus flavour.[ tamarind]
This did turn out very well.
I could very well be tempted to make this again.
Makes my mouth water thinking of this sauce.

I saw this on tv last night - she said you could use chicken or pork.
http://www.bbc.co.uk/food/recipes/sweetandsourshrimpan_88523

Malaysian Satay Peanut Sauce

1 1/2 cup dry roasted peanuts (unsalted)

1 cup water

1 tablespoon sweet soy sauce (Kecap Manis)

1 1/2 tablespoon sugar (palm sugar preferred)

1/8 teaspoon salt

1/4 cup oil

1 heaped tab tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)

3 cloves garlic

3 shallots

2 lemon grass (white parts only)

1 inch ginger or galangal 

1 tablespoon coriander powder (optional)
Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Chicken in Tamarind Gravy

Serves 6.

1 2 1.5 kg/3 lb roasting chicken
185 g/6 oz dried tamarind pulp
500 ml/1 pint/2 cups hot water
3 tablespoons ground coriander
2 tablespoons dark soy sauce
5 tablespoons sugar
2 teaspoons salt
4 tablespoons peanut oil

Cut the chicken into quarters. Soak tamarind in half the hot water and when cool enough to handle, squeeze to dissolve pulp in the water. Strain through a fine sieve and if there is more pulp on the seeds, add remaining hot water and continue rubbing pulp between the fingers to dissolve. Strain and discard the seeds and fibres. Roast coriander in a dry pan over low heat, stirring constantly, until it becomes fragrant and darkens in colour. Combine with the tamarind. Add soy sauce, sugar and salt and stir well. Pour over the chicken in a bowl just large enough to hold the chicken and marinade. Leave for 6-8 hours, turning chicken pieces over at least twice.

In a non-aluminium pan simmer chicken in the marinade on low heat, uncovered, until tender, about 40 minutes. Lift chicken pieces from gravy and drain thoroughly. Continue to simmer sauce until very thick and reduced. Cut chicken into smaller pieces, heat oil and fry until brown. Place chicken on a serving dish, ladle the tamarind gravy over and serve with steamed rice.

Vietnamese Fried Fish with Tamarind Mint Sauce

2 tab tamarind pulp soaked in ¾ c warm water and strained
4 tab fish sauce
3 tab sugar
1 tsp light soy sauce
60 - 750 g white fish fillets, skin on
½ tsp black pepper
40g cornflour (⅓ c)
3 tab oil
1 tab garlic, finely chopped
1 tab ginger, finely chopped
1 large fresh red chilli, finely chopped
2 tab mint, finely chopped
mint sprigs for garnish

Combine tamarind, fish sauce, sugar and soy and stir to dissolve sugar.

Dry fish, sprinkle with black pepper both sides, coat both sides with cornflour.

Heat 2 tab oil in frying pan over high heat, add fish skin side down.Reduce heat to medium, fry 4 - 5 min until skin crisp.Turn and fry 2 min until just cooked through.Transfer to serving plate and keep warm.

Heat remaining oil over med heat and stir fry garlic, ginger and chilli 30 sec.Add tamarind mixture and cook 1 min, stirring constantly.Add mint and pour over fish.

Garnish with mint sprigs.

"Tamarind sauce"

2 liters of malt vinegar ,
110 grams of tamarind pulp ,
1 Tbsp of sea salt ,
1 cup of brown sugar ,
700 grams onions ,
10 grams of whole pickling spice ,
1/4 tsp mace ,
2 whole chili peppers ,
1 tsp each whole black pepper corns and
1 tsp curry powder.
Simmer all together for 1 hour, strain,
bottle ,
cork and mature.
Has a Citrus flavour.[ tamarind]
This did turn out very well.
I could very well be tempted to make this again.
Makes my mouth water thinking of this sauce.

Have tamarind to use.These sound amazing thanks

Tamarind Chutney - makes 5 cups

2 cups tamarind paste, with seeds
1 tbspn vegetable oil
2 tbspns minced ginger
1 tspn cumin seeds
3 cloves garlic, minced
1/2 cup chopped onion
1 cup raw sugar
1 tbspn white vinegar

Place the tamarind paste in a bowl and pour 3 cups of hot water over.Break the tamarind up with your hands.As you do so, the flesh will soften.Let the tamarind soak for at least 30 minutes or overnight.

Heat the oil in a heavy pot and add the ginger.When roasted (about 4 minutes) add the cumin seeds.When the seeds pop, add the garlic and onion and cook until lightly browned.Pour the tamarind and soaking water into the pot, breaking it up further with a wooden spoon.Add a little more water if needed, to barely cover.Finally, add the sugar and vinegar and simmer on a low heat for 25 minutes, stirring to further break up the tamarind.Remove from the heat, then strain through a colander to remove any fibrous material.Please in jars and let cool before sealing.

It keeps pretty well in the fridge :)