On a whim I bought some tamarind at the grocery store this week. I'm most familiar with it from the dish Pad Thai. My idea at the time was that I would "do something" with it and a pork chop. Pork chops being my canvas of choice for much experimentation.
However I'm now stumped as to what I actually do with this thing. I cracked the flimsy shell/skin to expose the sticky fruit inside. I licked it; it tastes good. I'm not sure what to do next though.
I've looked at some recipes online, but they all work with tamarind paste. I'm assuming I need to process the meat somehow to turn it into a paste.
- Do I have to turn this into paste?
- How do I clean/prepare it? (besides obviously throwing the skin away)
- Do I need to add oil, water, or other ingredients to make it a paste?
- Are there seeds? Do they need to be removed?