Note For tamarind pulp, soak fresh tamarind in
hot water, then strain it to remove fibres and seeds.
Alternatively, use half the quantity of a good-quality pulp
concentrate from an Asian grocer.
Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.
It's important to make sure the fish is as crisp as can be for use in this salad.