According to my Curry recipe book you should be making your own tamarind water. However, I saw yesterday that you can buy it in paste form – but with all the added extras I think it is far better to make your own.
All Rights Reserved: Adapted from Curry
- 30g tamarind pulp
- 125mls water
- break up the tamarind pulp into a bowl and cover with hot water
- leave to soak for 15 minutes
- squeeze and mash the pulp with your fingers to loosen and separate the fibres and seeds
- strain the thick brown water through a sieve into a bowl
- discard the solids
To make thick tamarind paste, use twice as much pulp. Can be stored in the fridge for two weeks
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