1 First, you’ll need to first shell the tamarind pods by hand. Discard any pods that are moldy or heavily cracked. If there are pieces of the shell that are really stuck to the flesh that you’re having trouble getting off, just leave them - any small pieces of shell will come off in the hot water. We just want to get the bulk of the shell off of the pods.
2 Once your tamarind pods are shelled, put them in a large glass bowl, then pour 1/2 cup boiling water over top, and let the pods soak in the water for 30 minutes. Use a spoon to press the pods down so that they are all submerged in the water, OR, stir and “turn over” the pods a couple of times throughout the 30 minute time period.
3 Once the water is cool to the touch, place the mesh strainer over a bowl (different from the one that the pods are soaking in), and, with your hands, take the softened tamarind flesh and rub it on the strainer, essentially grating off the flesh into the bowl under the strainer and leaving behind the seeds, membranes, and any remaining shells in the strainer itself.
4 After all of the softened pods have been grated into the bowl, flip the strainer over, and using a spoon or spatula, scrape off any remaining flesh that may have clung to the strainer, and discard the water that the tamarind was soaking in.
5 Store in the fridge in a mason jar or airtight container of your choice! The paste will keep for up to 4 weeks in the refrigerator or for up to 5 months in the freezer.
