Makes ¾ cup
Using your hands, remove the shells from the tamarind pods, taking out as many small bits of shell as possible. Place the tamarind pods (including the seeds) and the water in a 2-quart saucepan. Bring to a boil, reduce the heat, and simmer, pressing down occasionally with a silicone spatula to dislodge the seeds, until a thick liquid has formed (the texture will resemble canned tomato sauce). Using a food mill or a fine-mesh strainer, strain the solids from the tamarind paste; discard the solids. Store the paste in the refrigerator in an airtight container for up to 3 weeks.