Ingredients

4 tbsp water

1 tbsp tamarind paste

5 oz grated coconut (I used frozen)

7.5 oz garlic, peeled

3 tbsp red chilli powder

1 tbsp salt

4 tbsp lemon juice

Directions

1.  In a small bowl, soak the tamarind paste in the water.

2.  In the food processor, add all the garlic and run until it is a smooth paste.  Add the coconut, red chilli powder, and salt- run until its uniform.  You will probably need to scrape down the sides a couple of times.

3.  Add the lemon juice and water/tamarind paste.  Run until it becomes smooth and uniform.  You will probably need to scrape down the sides a couple of times.  This is a thick paste, so you can stop here.  If you do want to make it runnier, then add a spoonful of water at a time.

4.  Store in fridge (1-2 weeks) or freezer.