Tamarind Water

Sometimes called Tamarind purée. To make this soak a ping-pong ball sized piece of Tamarind pulp (with all it's seeds) in 120ml of hot water, or 3 tbsp in 225ml of hot water, until soft.Squeeze the pulp repeatedly with your fingers to dissolve it and then pour the lot into a strainer, forcing the liquid through with the back of a spoon. Discard the fibrous material and just use the thick liquid.



It's a right palaver but worth the effort for the taste it adds. But because it takes some effort, I tend to make up a whole 'brick' of the stuff in one go and use ice-cube freezer bags to store the surplus in the freezer for later.