I bought a slab/brick of tamarind - any suggestions for turning it in to paste?

M. Burke
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2 Comments

Chef J.
Chef J. January 30, 2014
I've done it this way on an industrial scale with a whole brick when I was making a chickpea curry for 750 people
 
Chef J.
Chef J. January 30, 2014
shave it into a bowl...warm stock or water add a little at a time to reach paste consistency
 
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