Tamarind Water

• 250 g (9 oz) seedless tamarind pulp
• 750 ml (26

Put the tamarind pulp in a heatproof container and pour over the boiling water. Once it is cool enough to handle, break the pulp up with your hands, then pass the mixture through a sieve, to make a smooth paste.

Tamarind water will keep, in an airtight container in the fridge, for up to 1 month. Add to soups, curries, sauces or stir-fries.