Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Derek Dansak on September 01, 2008, 04:24 PM
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if you go up to 3 tablespoons of tom puree does it = disaster! or does it turn a dish into more of a rogan josh type of curry. i am interested in how bir get that lovely rich tomato sauce you get with rogan josh. its a thing of exquisite beauty! and its making me hungry! cheers DD :)
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if you go up to 3 tablespoons of tom puree does it = disaster! or does it turn a dish into more of a rogan josh type of curry. i am interested in how bir get that lovely rich tomato sauce you get with rogan josh. its a thing of exquisite beauty! and its making me hungry! cheers DD :)
Hi DD
Suggest you try it out for the rest of us ;D and let us know how you get on.
Matt
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if you go up to 3 tablespoons of tom puree does it = disaster! or does it turn a dish into more of a rogan josh type of curry. i am interested in how bir get that lovely rich tomato sauce you get with rogan josh. its a thing of exquisite beauty! and its making me hungry! cheers DD :)
Hi DD,
I cant see why it would mean disaster but i think you need to purchase the real stuff its called white tower its the best puree Ive used[bir's use it]... its double concentrate but its really thick and needs watering down about 30% it will cook lovely into your dish... look for this
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=2743.0;attach=1600;image)
the can is about double normal size backed bean can..
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if you go up to 3 tablespoons of tom puree does it = disaster! or does it turn a dish into more of a rogan josh type of curry. i am interested in how bir get that lovely rich tomato sauce you get with rogan josh. its a thing of exquisite beauty! and its making me hungry! cheers DD :)
Hi DD
I went to BIR cooking demo and posted a Prawn Rhogan Josh recipe & a domestic size curry gravy
http://www.curry-recipes.co.uk/curry/index.php?topic=118.0
Where the recipe shows a question mark for a quantity, it should say half (this is some sort of technical problem on this site when you use fractions!)
If you are going to try it, then it's probably best to make the curry gravy to; otherwise I don't know what you might get.
It's a really good recipe
The oil they used was reclaimed oil from their main curry gravy
But fresh oil would be ok
The white tower tomato puree that UB showed, is what all kitchens (I have seen) use
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if you go up to 3 tablespoons of tom puree does it = disaster! or does it turn a dish into more of a rogan josh type of curry. i am interested in how bir get that lovely rich tomato sauce you get with rogan josh. its a thing of exquisite beauty! and its making me hungry! cheers DD :)
Hi DD,
I cant see why it would mean disaster but i think you purchase the real stuff its call white tower its the best puree Ive used[bir's use it]... its double concentrate but its really thick and needs watering about 30% it will cook lovely into your dish... look for this
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=2743.0;attach=1600;image)
the can is about double normal size backed bean can..
Where the hell can you buy white Tower if you don't have access to Asian shops I can't find it on the web.
Matt
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the 3 tbsp is going to be certainly down to personal preference - i have used 2 tbsp for quite a while now and have recently tried 1 tbsp - the trouble is now i can't decide which i prefer. i think unless u are aiming for a heavy tomato flavour ie rogan i would stop at 2 tbsp per 200ml portion.
i does depend a lot on what the base is like - a base heavy with bulk veg does not need it as much as one made mainly with onion.
i've got the tower stuff on my shopping list - i am thinking it's going to be a must
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I'm going to go to the cash and carry right now and see if I can spot some... Watch this space.
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Bloody Ramadan :( They're shut!
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Where the hell can you buy white Tower if you don't have access to Asian shops I can't find it on the web.
Matt
well if you want a crate of the stuff?
http://www.icepak.co.uk/product_list.asp?search=&subcat=SAU&order=&records=2
you wont see it in tescos mate
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My local asian grocer didn't stock white tower, but they did have big red tins of a greek puree called 'KYKNOS' he said it was just as good, white tower is also greek according to him.
Worked very well in a bhuna!
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860 gram tins... right there is one of my biggest issues with tomato paste, White Tower or otherwise. A curry needs a teaspoon or so as an ingredient. Once opened, the paste is only good in the fridge for a few days. I find I waste so much of the stuff. Unless I know I will be making another curry within a couple of days, I usually throw the whole tin out (minus a teaspoon!)
Anyone have a way to keep it longer lasting?
I wish it was like Wasabi - in a tube, and has a long life in the fridge...
-- Josh
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Anyone have a way to keep it longer lasting?
Pour it into an ice cube tray, say teaspoon or tablespoon sized chunks, and freeze it. Then transfer the chunks to a sealable freezer bag. You can take out as much as you want to use. It will defrost in no time especially aided by a quick zap from the microwave.
You can do the same with many things....garlic, ginger, onions, capsicums, coriander, chillis, parsely, basil.....
Saves on waste and is always available in handy sized chunks. Youd be hard pushed to tell the difference from fresh.
The other option is to buy the sachets which are normally 2 tablespoons.
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Good call! I will try that. Thanks.
-- Josh
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agree that freezing works - i've put a whole jar in the freezer before now.
we buy the stuff in jars and it keeps for at least 2 weeks in the fridge.
if the tower or Kyknos (i pretty sure tower is greek) work out (which i expect) - i will transfer them to a jar as soon as i open.
i must use a lot more tom puree than Josh though - i can almost empty a 310g jar in night if i'm doing a few curries (2 tbsp per portion doesn't go far).
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Thanks haldi for the link. i made that base before , but did not know there was a recipe to go with it. i look forward to trying the two together this saturday. That base is really sweet and edible on its own, nice one. and better still its from a bir! good effort mate
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Thanks also to everyone else for the feedback. i think i will stick to the 1 or 2 tbs for now. i might try adding a chunk of real tomato though. how daring! :)
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Haldi/DD,
the earlier link to the "I went to the cooking lesson" post i have read before. how does the base stack up compared to a real BIR base. I've not made this base and looking at how different it is i feel i should have a go. it was only the date stamp that put me off.
Adding fresh toms after the base has been added is very good for most curries. For me u can?t use fresh in place of the tom puree though.
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its a good base for korma and probably ctm if i seem to remember. i bet it works well with the recipe that goes with it. i will try that soon. How much real tomato (not puree) do you recommend adding to the curry for eg a rogan josh or boona type affair? thats something i keep meaning to experiment with. would around 1 tsp of puree and 1 whole tom in slices be right per dish? :P
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Derek,
i tend to stick to the same amount of tom puree in every dish - 2 tbsp at the mo (per 200ml portion). the fresh tomato is just an extra for me like onion and green pepper - i put 1/2 small tom cut in 10m chunks in most dishes but increase to 1 tom for rogan josh. i add the chopped tom after the base has gone in.
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Thanks for the info guys. Its always good to hear whats going on in other peoples frying pans! if you get my drift :)
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Hey guys, I used to just add around 1tsp of the stuff from a tube. After reading on here about what the BIRs use, I nipped along to my local cash and carry and got a great big tin of White Tower (cost 1.49). It looks like this if you've not seen UB's pic.
(http://www.curry-recipes.co.uk/curry/gallery/3840_19_09_08_6_08_04.jpg)
I emptied it out into tupperware a put it in the freezer. Not when I make a curry, I gouge out a teaspoon full. I nuke it for a few seconds with a tsp of water and stir well. I find it works much better for the frying stage than the stuff out the tube. Worth a shot if you have any to hand.
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Do you find any difference in taste using white tower, I ask as I can't find it.
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white tower is best, but taste wise its very similar to a good quality tom puree out of tube.
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i am now the proud owner of one such tin and at 1.59p for 860g comparable with ASDA. i also spotted a 4.5kg massive tin which i'm eyeing for Christmas if the trial/tasting goes well.
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DD's pretty much summed it up
white tower is best, but taste wise its very similar to a good quality tom puree out of tube.
i cooked 4 off madras sauces last night and found there was no significant difference using the white tower.
just tasting it out the jar then it does taste a lot better than the supermarket own brand jars. tastes a lot sweeter.
i think if u have it to hand then fine - if not i'm not going to miss it. The extra messing to deal with the bigger container is also a drag (I ended up putting into jars covered with oil ? not keen on freezing unless no other option).
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i cooked 4 off madras sauces last night and found there was no significant difference using the white tower.
I'm glad you've put this one to bed Jerry!
Another myth bites the dust...the myth being that a particular brand, white tower in this case, is essential for the BIR result. Nice one.
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Secret Santa,
myth's sounds a good idea for a new post - what do you think.
It would certainly help me and I guess most members to better see the wood from the trees.
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myth's sounds a good idea for a new post - what do you think.
Certainly. Sounds like an excellent idea. It might help me to calm my blood pressure too when I read the occasional nonesense that is propounded here! ;)