Start with your tamarind. The stuff you prepare yourself is so much more flavoursome than the concentrate. Soak half a block of tamarind pulp in boiling water for about 15–20 minutes. Once the block has softened, take it out of the water and push it through a fine sieve with a spatula. The fibres remain behind and you have a soft thick paste left for use in the recipe.
Heat a dry frying