When I use tamarind paste, which I buy in a pack that looks like this, ..
.. I end up with seeds (which I can remove), with paste (which I can dissolve on low heat), but also with what seems like skin, and a few fibrous parts.
I never recall seeing those part in restaurant dishes.
What am I doing wrong? Should I scoop out these parts one by one. Should the paste really pass by a blender/kitchen machine first? Will an extended duration on low heat eventually dissolve them?