Using tamarind paste is the way to go—easy to prepare, bright flavored, and you can make some ahead of time. Although the package may say it is seedless, it’s a half-truth. The seed casings are there, but it is strained after soaking with some warm water. For each tablespoon of paste you use, you will get double that amount of tamarind pulp called for in all of the recipes in this book.
- Oil your knife and cut off how much you need. (It will double in volume after water is added.)
- Transfer to a bowl and cover with triple the amount of water (by volume).
- Let it soak for thirty minutes to soften.
- Massage it with your hands to loosen all pulp from seed casings.
- Strain through a sieve, pushing all the pulp through if possible.
© 2008 Robert Danhi. All rights reserved.