Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: hazzy on October 07, 2014, 07:55 AM
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after returning to an old favourite indian curry takeaway shop, i got a taste of tomato soup in their curries.
has anyone tried using tomato soup?
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Never and it would have to be some miracle curry for me to try it.
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it was like just a little bit of tomato soup was added to the curry, the curry isnt based around tomato soup
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Isn't tomato soup believed to be a primary ingredient of BIR Chicken Tikka Masala ? If it is, I can certainly envisage a modern BIR chef (using the last term rather loosely) seeking to use it as a short-cut in other dishes as well.
** Phil.
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I have a mate who is involved in refuse collection some of the discoveries are amazing from Birs
Garlic powder for horse health kg containers Cream of tomato soup tins are normal finds Carnation milk tins empty medicinal garlic oil capsules.Carrot and coriander soup tins prevail
Makes me wonder what goes on behind closed doors ::)
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Some of the knockoff KFC recipes tell unsuspecting fried chicken seekers that powdered tomato soup is one of the 11 secret herbs and spices.
I guess a can of Campbell's might go alright in some dishes.
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Garlic powder for horse health kg containers Cream of tomato soup tins are normal finds Carnation milk tins empty medicinal garlic oil capsules.Carrot and coriander soup tins prevail.
You'd probably find that the garlic powder is not much different to the food wholesalers, just bulk quantity for less money. I know that the apple cider vinegar I make for my horses is good enough for my own consumption and pulverised brewers yeast used for horses is the same as that available in health food stores, just cheaper. I was once told unofficially by a vet that a certain veterinary ointment was commonly used in aged care facilities.
I don't find it at all odd that Campbell's and Carnation are widely used. I used to work in a hospital kitchen and the bulk food prep was very interesting. Never could come at hospital scrambled eggs after I saw it made though.
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I reckon its the same garlic powder as we buy different packaging that's all My chickens love it. It neutralises their stinks ;D
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The only reason i tasted it, is because i havent been to that particular place in a while, and i've quit smoking so my taste buds are back. I also suspect they may have accidently put too much in. I could taste it in my tikka masala, and it was even more evident in my girlfriends butter chicken.
I'm going to make another base sauce this coming week so when I make some curries i will try adding a bit of canned tomato soup into the curry and see if it makes a difference.
The curry was really nice and they are quite popular in our town. Not sure if this tomato soup thing is common with other restraunts? maybe they add it but not as much to distinguish the flavour.
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Myth about the tomato soup:
http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm (http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm)
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The only reason i tasted it, is because i havent been to that particular place in a while, and i've quit smoking so my taste buds are back. I also suspect they may have accidently put too much in. I could taste it in my tikka masala, and it was even more evident in my girlfriends butter chicken.
I think that nails it. Butter chicken ("Chicken makhani") is the authentic dish from which Chicken Tikka Masala was derived. I very much doubt if you would have detected any in (say) a Chicken Madras or Vindaloo.
** Phil.
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Have never tried it in a curry, but have heard of it in the dishes mentioned previously.
Personally, I prefer Heinz to Campbells ;)
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I have made a Tikka Masala using Tom soup, recipe was from here somewhere, I dont like the stuff personally, but my step daughter whom I made it for loved it. To be honest it tasted pretty good compared to take away ones that my stepdaughter hadnt finished and I then sampled
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Myth about the tomato soup:
http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm (http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm)
I'm trying to get my head around The Honourable Mr Mohammad McSarwar speaking to the Parliament in a heavy Glaswegian accent or singing Campbeltown Loch I wish ye were Whiskey.
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This might interest you -
http://www.curry-recipes.co.uk/curry/index.php/topic,3784.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3784.0.html)
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I hate chicken tikka masala myself, but when I am cooking it I know I when have got it right because it tastes of tomato soup. Cream, sugar, tomato paste, salt - it's not surprising really. I have never seen evidence of soup being added in restaurant kitchens, but a lot of chefs use tomato ketchup. It's only human to seek out cheap short-cuts I suppose.
Other tinned goods I have seen used frequently are mushrooms, potatoes and spinach. Frozen cauliflower is also used - I have seen it being dumped straight from the freezer into the deep fryer, and it looked surprisingly OK.
We have occasionally used tinned browned onions to speed up gravy making. I can't detect any difference in the finished product.
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Cream of tomato soup is used in a lot of Birs but not all of course
A chefspoon in a vindy at the end makes a change from ketchup which is quite commonly used, try it for a pleasant surprise ;)
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As well as CTM I've used tomato soup in a Chasni.
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I might try that Noble Ox - I find myself adding brown sugar to vindaloo to offset the vinegar and tamarind I use, but tomato soup is already a bit sweet & sour and emulsified and it might bring the whole thing together. I'd have to freeze the stuff in ice cube trays though because no-one here can stand it. Loved it when I was a kid though :)
Cheers,
Tim