To Prepare Tamarind Paste

This makes about 1¼ cups [360 g]. Mix 1 cup [200 g] seedless tamarind fruit pulp in a large, heatproof, nonreactive bowl with 2 cups [480 ml] boiling water. Cover and let sit to soften, about 1 hour. Mash the softened pulp with a fork or potato masher. Set a fine-mesh sieve over a large bowl. Strain the thick, pulpy liquid through the sieve, pressing to collect as much liquid as possible. Discard the fibrous material. The paste in the bowl can be used immediately or stored, refrigerated in an airtight container, for up to 1 month, or frozen for up to 3 months.