In a small saucepan over high heat, bring the water to a rolling boil. Break the tamarind into small pieces and drop them into the boiling water. Boil for 3 to 4 minutes. The heat breaks down the tamarind pulp and makes it easier to separate the fibres. If using dried tamarind, it will start to expand. If using a tamarind block, it will absorb the water and start to soften.

Strain through a fine-mesh sieve placed over a large bowl, pressing out every bit of liquid and paste. I recommend using a large bowl to help minimize the mess. Make sure to scrape the paste off the bottom of the sieve and mix it into the liquid. Discard the pulp in the sieve. Allow to cool before using. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.