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300g/11oz block compressed tamarind

about 700ml/24fl oz water

To use the tamarind block, soak it overnight in twice its volume of hot water. The next day pulp it well with the back of a spoon, then strain through a metal sieve, discarding the husks. The brown liquid should be quite thick, and there will be plenty of it. Freeze any spare. Alternatively for a small portion cut off about an eighth of the block – a piece about 4 cm/1½ in. Soak this in about 3½ fl oz/100 ml water for half an hour or more. Pulp and strain as above. More labour-intensive but better results can be achieved by boiling the block in plenty of water and then sieving it whilst hot. Remove the pulp and then boil again in fresh water and sieve as before. Repeat this process twice more.

Lemon or vinegar, which can be used as substitutes, will give completely different flavours.