By Keith Floyd
To make tamarind water, cover some tamarind pulp with water and bring to a boil, then let cool. Squeeze out the tamarind and use the water as needed.
Using a sharp knife, slice the meat very thinly across the grain and then cut the slices into 2 inch/5cms squares. Put in a dish in a single layer and sprinkle with the coriander, tamarind water, and sugar and season to taste with salt and pepper. Press the spices down well and let marinate in the refrigerator for about 2 hours.
Put the chiles, shallots, and garlic into a food processor