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Tamarind Water

Author: Adapted from Curry page 322


  • 30 g tamarind pulp
  • 125 mls 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