To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve. For the curry paste ...

Tamarind is the fibrous, dark brown, gooey pulp that surrounds the seeds (which are inside a knobbly, velvety brown pod) of the tree called tamarindus indica. The English word “tamarind” comes ...