Step 1

Break up the block of tamarind and place in a bowl.

Step 2

Pour boiling water over tamarind, smash up a bit with a spoon and let soak for 20-30 minutes.

Step 3

Place in a colander and push pulp through with a spatula or spoon, scraping the bottom of the colander from time to time, until only the fibers remain and you have about 2 cups of thick tamarind paste.

Step 4

Store in glass or plastic containers in the refrigerator for 3-4 weeks. Freeze in containers or ice cube trays for 6 months.