Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: emin-j on November 04, 2009, 09:05 PM
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Hi All ,
I think most of us believe that the Tomato Puree that BIR Chef's use is a watered down version and when I watched my Curry being made at the T/A it was a much thinner consistency than I use ' out of the tube ' , what are the chances of them actually using Tomato Ketchup ? It looks the same and is sweeter than Puree , just a thought ::)
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emin-j,
for me tom puree is essential in getting towards BIR. my curries just don't get anyway near without it so i'm sold on it. for most dishes i find it seems to be enough - i guess the ingredients and spice add the rest of the balance.
i have tried adding chilli sauce in the past and found it works well in terms of moving closer to BIR. i've not used it since joining the site though. i intend to revisit on my next base.
i've also used tom sauce (ashoka pathia) and it too works well - still using tom puree in the recipe so it's effectively an "add mix".
the question for me is when is tom sauce used. is it added to the tom puree and used in all dishes or reserved for just a few.
real good topic for discussion.
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emin-j,
for me tom puree is essential in getting towards BIR. my curries just don't get anyway near without it so i'm sold on it. for most dishes i find it seems to be enough - i guess the ingredients and spice add the rest of the balance.
i have tried adding chilli sauce in the past and found it works well in terms of moving closer to BIR. i've not used it since joining the site though. i intend to revisit on my next base.
i've also used tom sauce (ashoka pathia) and it too works well - still using tom puree in the recipe so it's effectively an "add mix".
the question for me is when is tom sauce used. is it added to the tom puree
and used in all dishes or reserved for just a few.
real good topic for discussion.
Never thought of adding Ketchup to Tomato Puree , that might be worth a go ;)
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Brown sauce adds a kick too. ;D Both are sweet, one has the vinegar. I find hot sauce a better addition though not too much.
Never thought of adding Ketchup to Tomato Puree , that might be worth a go ;)
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emin-j,
adding the "ketchup" or "add in" is what i'm currently thinking if the high paprika/mango chutney idea does not work. just to clarify i don't see this being necessary for most dishes - the plain tom puree is all u need. i'm only intending using it for curry sauce and ultimately sylheti.
ps, just for info - at my local TA the puree is not watered which was quite a surprise when i realised.
Mikka,
i've never tried brown sauce and i can't for the life of me see me trying it in the hunt towards BIR. Lea & Perrins Worcester sauce does work though although i hardly use it now - only to add a bit of a variation now and then.
i guess when u say "hot sauce" u mean chilli sauce. i'm going to get some for sure on my next shop. i can't remember the name of what i used to use but i'll recognise the bottle for sure. i've also been on the look out for sometime for an SnS recommendation (Frank's Hot Sauce) which i'd like to try for none curry cooking.
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Hahahaha Jerry. ;D
Yeah I've tried that.
I've tried just about everything but a couple of suggestions here. Yes sir Chilli oil. I had one brand that was fantastic in the curry but sadly cannot remember what brand it was? The difference is instant like I said on another thread and adds to the oil in the dish too.
Even if restaurants don't use this and I cannot see why not? They must make or have some as a by product of their own frankly. Interested in Chinois idea about Mango Chutney too.... Like I said. Tried everything and coming oh sooooo close but not yet there.
Thanks Jerry.
Mikka,
i've never tried brown sauce and i can't for the life of me see me trying it in the hunt towards BIR. Lea & Perrins Worcester sauce does work though although i hardly use it now - only to add a bit of a variation now and then.
i guess when u say "hot sauce" u mean chilli sauce. i'm going to get some for sure on my next shop. i can't remember the name of what i used to use but i'll recognise the bottle for sure. i've also been on the look out for sometime for an SnS recommendation (Frank's Hot Sauce) which i'd like to try for none curry cooking.
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JerryM , do you know if T/A mix Ketchup with their Tomato Puree ? or just water.
I find that using Tomato Puree out of the tube does not blend well at the frying stage I think it's probably the oil it doesn't mix well with , I have mixed it with a little water which was a little better but maybe mixing with Ketchup would help the frying by thinning the Puree and also retain / improve the flavour. At the end of the day if BIR's use water to thin their Puree I'll do the same :-\
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To be completely honest I'm having good luck with just blended tomatoes. I know that sounds non BIR but its true frankly.
Because this is the case perhaps a watered down tom paste would help. In fact if you look at various videos you don't see them having to scoop the tom paste at all, or pull it off the spoon either. I'm for watering it down in some cases perhaps?
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i've never tried brown sauce and i can't for the life of me see me trying it in the hunt towards BIR. Lea & Perrins Worcester sauce does work though
They are similar in that they both have molasses in them. Though, personally, I have never seen either used in a BIR curry (though there are several reports here that Worcester sauce is sometimes used).
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i've never tried brown sauce and i can't for the life of me see me trying it in the hunt towards BIR. Lea & Perrins Worcester sauce does work though
They are similar in that they both have molasses in them. Though, personally, I have never seen either used in a BIR curry (though there are several reports here that Worcester sauce is sometimes used).
Yep! I saw a few 'shakes' of Worchester sauce being added to a madras once. I asked to watch the chef of the 'Gatwick Tandoori' (now the Zari; it's gone up-market!) make my curry. This was about 15 years ago!
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I think most use Double concentrated Tomato Paste. It comes in a can from Indian restaurant favourites KTC. the trick is watering it down correctly, I think it should be around 4 parts water to 1 part paste, or 2 parts water to 1 part puree from a squeezy tube. The puree / paste tastes a lot more savoury than ketchup so works better for most curries. For something like a CTM a squeeze of Ketchup would probably go quite well.
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emin-j,
at my local TA the puree looks like it's straight of a tin. i don't know if there is tomato sauce in it. i don't think so. what i suspect is that they also have a more liquid version that contains a small proportion of "other things" that they use for a few dishes. tom sauce or even chilli sauce would sit well as one of the "other things". i think paprika (some how) and mango chutney are candidates.
i do agree it's much more difficult to get the unwatered puree to mix at frying. in switching recently from watered to unwatered i did think i got a better result but i'm still undecided - u're effectively frying the spices & puree in oil although i do add some base. it quite different that frying using the watered puree (much more difficult timing wise).
i suppose the question is does anyone else use puree straight out of the tin.