Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: hedgerwallace on July 24, 2014, 11:40 PM
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I was just wondering if a base recipe calls for tinned tomatoes, would it be ok to use passata instead, the reason I ask is my blender is not very good so I thought it might make a smoother base?? :)
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When I use passata when making the curry it is always a bit too tomato-ey BUT if thats all I have then I use a bit less and water it down a little. Maybe you could do that? maybe a third less and replace that with water?
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for me tin tomato in base full stop.
for use in dish becomes much more difficult. i've tried blended tin toms in place of tom puree and found it a step back. also tried both in making chilli sauce. probably not BIR but have settled on using passata.
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hedgerwallace
Make Curry life easy for yourself.
You NEED a good blender.
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hedgerwallace
Make Curry life easy for yourself.
You NEED a good blender.
+1 stick blenders are as cheap as chips.
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I've used passata once in a making the end curry, but found the taste rather 'tomato soupey'. Perhaps just the brand I was using. Having mainly used tomato pur?e diluted in the past I know prefer using blended tinned plum tomatoes.
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Hedgerwallace I also have used both and in my early years of BIR I used Passata and it will work fine. but as I have learned my BIR flavours well along my path, now I also recommend blended tinned toms or tom pur?e.
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I use a Kenwood mini chopper to blend my tomatoes, onions and fresh chillies for my curries :)
http://www.currys.co.uk/gbuk/household-appliances/small-kitchen-appliances/food-preparation/food-processors/kenwood-ch180-food-processor-white-00939730-pdt.html?gclid=CjwKEAjwgMieBRCB3bqB94e9lD4SJABW3sTNhu8gbv59hK3Rci1-4q64UIevOu_qoDv1re4cifTpuhoCsNjw_wcB&srcid=198&cmpid=ppc~gg~~~Exact&mctag=gg_goog_7904&s_kwcid=AL (http://www.currys.co.uk/gbuk/household-appliances/small-kitchen-appliances/food-preparation/food-processors/kenwood-ch180-food-processor-white-00939730-pdt.html?gclid=CjwKEAjwgMieBRCB3bqB94e9lD4SJABW3sTNhu8gbv59hK3Rci1-4q64UIevOu_qoDv1re4cifTpuhoCsNjw_wcB&srcid=198&cmpid=ppc~gg~~~Exact&mctag=gg_goog_7904&s_kwcid=AL)!3391!3!53189914164!!!g!64555874004!&ef_id=U7003AAABesJ6vX5:20140726065744:s
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only a thought. i don't have a jazy blender - cheep as chips argos special (breaks buy new)
the only "bits" i ever get - not from toms but from whole spice (ie coriander, cumin, fennel seed etc). if i get too casual and don't grind the whole spice enough - this can come through in the final curry and is a real pain.
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Okay guys, a new blender it is, can't be making sub standard curries, that would never do!!!
Thanks for all the good advice :)
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Great decision ;)
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hedgerwallace
I was in Aldi this morning, came across their stick blenders, opened one up to have a look, the
blending shaft is all stainless steel, including the cup where it fits onto the motor body.
This is a better design as the plastic cup on my trusty Lidl 600w cracked with heavy use.
Most companies cover their blender products, by restricting there use to 1 minute bursts
then letting the motor cool down for a few minutes. Does anybody really do this