1 1/2 teaspoons tamarind pulp soaked in about 7-8 tablespoons of water will yield sufficient sauce for a curry. When tamarind has been soaked crush out the pulp well, mix it well with the water. Strain the liquid and use.
NOTE: We would like to say a big thank you to the author of the recipe book called "Mauritian Delights", Mrs Lalita Sookhee, who has kindly given us the authorisation to copy some of the recipes that are in her book. If you wish to buy the "Mauritian Delights" recipe book which contains over 300 absolutely delicious mauritian recipes, please contact Mrs Lalita Sookee at Lsookhee@usa.net or Connect@netcourrier.com.