Peel the red kuri squash and slice it into even rounds about 1/3 inch (8 mm) thick.

Combine the all-purpose flour, salt, paprika, and sweet chili powder in a shallow mixing bowl.

Place the Greek yogurt in a second shallow mixing bowl and the sesame seeds in a third bowl.

Coat each squash round in the seasoned flour, shaking off the excess.

Dip the floured squash rounds into the Greek yogurt until lightly coated.

Press the yogurt-coated squash rounds into the sesame seeds to cover both sides.

Heat the neutral frying oil in a large frying pan over medium heat.

Fry the sesame-coated squash rounds in batches for 3 to 4 minutes per side until the sesame is deeply golden and the squash is tender.

Transfer the fried squash to paper towels and let excess oil drain.

Whisk the honey, tamarind paste, rice vinegar, sesame oil, and soy sauce in a mixing bowl.

Finely slice the spring onion and chop the fresh mint.

Stir the spring onion and fresh mint into the tamarind sauce, then serve it alongside the fried squash.