Technique: Preparing Tamarind for Recipes

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.