Separate the tamarind flesh, removing the seeds and discarding the fibrous threads.
On a cutting board, mince the tamarind flesh using a knife. You may need to oil the knife if the tamarind sticks to it.
Deseed and rehydrate the dried chilies in hot water.
In a mortar and pestle, pound the rehydrated chilies with salt to a smooth paste.
Add the Thai garlic and the grilled fermented shrimp paste (kapi) and keep pounding until both ingredients lose their distinctive odor.
Add dried shrimp powder.
Add the tamarind flesh and pound to make a smooth paste.
Add the chili paste and pound to mix all the ingredients together. Season the relish to a sour-salty-sweet with fish sauce, and palm sugar. Start by seasoning the salty element first, using fish sauce.
Add palm sugar at the ratios indicated.
Add pork fat cracklings and crush them into small pieces.
Optional: add sliced hairy-fruited eggplant (มะอึก) or madan fruit and bruise it. Alternatively, you can substitute carambola (star fruit) for the madan fruit or omit it altogether.
Once you are satisfied with the relish seasoning fry it in pork lard.
Serve with: fried semi-salted and sun-dried fish. Leaves and flowers fried in batter. Fresh vegetables such as cucumber, white turmeric, and fingerroot, or as part as khaao man sohm dtam (ข้าวมันส้มตำ)