Sambal can be made a day ahead; keep covered, in refrigerator. Recipe unsuitable to freeze or microwave.
1 tablespoon tamarind concentrate
2 tablespoon water
1 teaspoon ground cumin
12 teaspoon chilli powder
½ teaspoon ground fennel
30g palm sugar
2 teaspoon grated fresh ginger
1 tablespoon lemon juice
1: Combine tamarind and water in small bowl, stir until dissolved.
2: Stir cumin, chilli powder and fennel into tamarind mixture. 
3: Stir in palm sugar, ginger and juice; stir until sugar is dissolved.
Makes about ½ cup.
