Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: CardiffCurrylad on February 20, 2012, 12:56 AM
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Hi, can anyone tell me where I can buy "white tower tomato paste?". After making a madras last week my wife told me only what I was thinking which was "it tastes overpowered by tomato paste :( ". I think it would be a wise move to maybe consider trying a different brand as I am currently using any supermarkets own brand.
After reading several threads I have noticed the "white tower being mentioned". Many thanks, Rob.
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Hi Rob
Are you watering it down before adding it to your curry?
It should be watered down at least 2 parts water to one of paste, then add whatever your curry recipe requires of this mix.
I use tubes of Lidl tom paste with no problems.
Nowadays though, I generally make a mix of 1 tom paste to 4 of passata, as I think tom puree can be a bit harsh sometimes.
Martin
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Hi Rob
Are you watering it down before adding it to your curry?
It should be watered down at least 2 parts water to one of paste, then add whatever your curry recipe requires of this mix.
I use tubes of Lidl tom paste with no problems.
Nowadays though, I generally make a mix of 1 tom paste to 4 of passata, as I think tom puree can be a bit harsh sometimes.
Martin
Sound advice here. I've now taken to watering my paste concentrate down to Martin's suggested ratio. It certainly takes that "sour" edge off the paste. I may try and dilute 1/4 and see what difference that makes. The passata thing is interesting. I've never used the stuff ???
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Hi CCL
I've tried most brands available, over time.
But Marks&Spencer own brand tubes of Italian, are very light and mild tasting
the best I've come across for a long time.
well worth checking out @69p
cheers Chewy
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Sound advice here. I've now taken to watering my paste concentrate down to Martin's suggested ratio. It certainly takes that "sour" edge off the paste. I may try and dilute 1/4 and see what difference that makes. The passata thing is interesting. I've never used the stuff ???
Hi CH
As for the Passata, I started using it a while ago instead of blending tomatoes myself for a more traditional version of a butter chicken (I think).
I know it isn't really used in BIR cooking, but I've just stuck with it, and am happy with the results.
I mean it is only the ripe plum toms blended and sieved to get rid of skin and seeds, so not over processed like tom paste/puree.
Plus it's pretty cheap (from lidle again ::)) so I usually make a big tub up mixed with the paste, use what I need and freeze the leftover.
Not sure if it makes a difference in the final dish, maybe you could give it a go sometime, and see what you think.
Cheers
Martin
PS I think 1 to 4 with water may be a little to thin/weak IMHO.
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Hi, can anyone tell me where I can buy "white tower tomato paste?". After making a madras last week my wife told me only what I was thinking which was "it tastes overpowered by tomato paste :( ". I think it would be a wise move to maybe consider trying a different brand as I am currently using any supermarkets own brand.
After reading several threads I have noticed the "white tower being mentioned". Many thanks, Rob.
globals penarth road
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Many thanks guys for your input on this, will try M&S as well as lidls ;). Interesting one with passata will give it a go.
The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand :)
Global, not to far from me ifindforu ;)
Cheers,
Rob
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Hi CCL
I've tried most brands available, over time.
But Marks&Spencer own brand tubes of Italian, are very light and mild tasting
the best I've come across for a long time.
well worth checking out @69p
cheers Chewy
Hi Chewy,
Made your base last night and thought I would knock up CA's ctm. Top class base mate ;) As it has a slight sweetness due to the way the onions are cooked I think I over done the sugar a bit so will adjust accordingly, daughter wants it tonight ::)
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PS I think 1 to 4 with water may be a little to thin/weak IMHO
I was using 1/4 Salkim tomato paste for testing on Saturday, to concentrate more on the spices in the hot pan.
using the paste to quench the spices, then gravy, got me the best results. A 2 or 3 in 1 would produce a better flavour imo, if the cooking is right.
I caught a whiff of a local bir aroma the other night (not the fenugreek/methi smell) & it's unmistakable once the hooter's trained. :)
pan 'roasted' g&g / hot fused spices & tomato paste = "the taste"
ELW
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Many thanks guys for your input on this, will try M&S as well as lidls ;). Interesting one with passata will give it a go.
The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand :)
Global, not to far from me ifindforu ;)
Cheers,
Rob
I go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
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Many thanks guys for your input on this, will try M&S as well as lidls ;). Interesting one with passata will give it a go.
The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand :)
Global, not to far from me ifindforu ;)
Cheers,
Rob
I go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
Never tried Chillies although often drive past there, any good? I have been going to "blue garlic" a bit further up on the opposite side. Also "the saffron" TA on Makintosh Place is really good ;)
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Many thanks guys for your input on this, will try M&S as well as lidls ;). Interesting one with passata will give it a go.
The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand :)
Global, not to far from me ifindforu ;)
Cheers,
Rob
I go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
PS I think 1 to 4 with water may be a little to thin/weak IMHO
I was using 1/4 Salkim tomato paste for testing on Saturday, to concentrate more on the spices in the hot pan.
using the paste to quench the spices, then gravy, got me the best results. A 2 or 3 in 1 would produce a better flavour imo, if the cooking is right.
I caught a whiff of a local bir aroma the other night (not the fenugreek/methi smell) & it's unmistakable once the hooter's trained. :)
pan 'roasted' g&g / hot fused spices & tomato paste = "the taste"
ELW
Hi ELW, If the "whiff is good I guess the taste is just as good 8)" can you confirm if you used a quarter of the tub/tin? Apologies in advance if this sounds a stupid question I just want to try and eliminate the over powering taste of puree
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Hi again Rob
I'm pretty sure ELW's response, to me, was meaning he was using a 1 paste to 4 water mix for testing the spice singeing.
Not a quarter of a tub/tin/tube.
What madras are you making, and how much tom mix does it ask for in the recipe?
Martin
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I would interpret a 1/4 to mean a one in four ie one part paste to 3 parts water. It could be read as a ratio 1:4 in which case one part paste to four parts water. ELW, can you confirm. Tricky thing this tomato dilution ;D
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Yep you could be right CH, but it definitely doesn't mean a quarter of a tub/tin/tube. ;)
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Hi again Rob
I'm pretty sure ELW's response, to me, was meaning he was using a 1 paste to 4 water mix for testing the spice singeing.
Not a quarter of a tub/tin/tube.
What madras are you making, and how much tom mix does it ask for in the recipe?
Martin
Hi Martin,
The Madras I tend to make is CT's which I must admit is really good. I use what is suggested on the recipe which is 3 tablespoon's of diluted paste i.e 1 paste 3 water. As it happens I bought a tin of white tower which I am itching to try ;D I really think its down to the type I am using but the proof is in the pudding as they say. I will let you know if it eliminates my problem ;)
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Hi Rob
Well that sounds about right to me, I mean that works out to less than 1 tablespoon of actual paste, so honestly can't see why you would be having problems with it. :-\
The only other things I can suggest is that you nay not be cooking it out long enough with the spices, before adding the first bit of base.
Or you could try not adding so much.
Anyway good luck with the white tower, hope that sorts you.
Martin
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Sorry I should have made that more clear. Yes I used 1TBLs salkim tomato paste to 4TBLs water. I was trying to find out what was causing the bitter taste.
At first I thought it was the paste(not puree), causing bitternes.
Now I think it's from undercooked spices. A spot of raw mix powder on the tongue, catches the palate & tells me it's the mix powder causing it. It's still there in the badly cooked curries.
Az's tom paste in the vindaloo video, looks much thicker than 1:4. The pan in that vid looks also much 'wetter' regarding the oil, than mine, which is 26cm ali & can suffer from a few dry spots? A slightly smaller pan would definately be easier to do this.
I would suggest for testing purposes to use a fair amount of oil, more than you'd be comfortable with & try both hot singe & long fry...thats where I'm going next
Regards
ELW
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Sorry I should have made that more clear. Yes I used 1TBLs salkim tomato paste to 4TBLs water. I was trying to find out what was causing the bitter taste.
At first I thought it was the paste(not puree), causing bitternes.
Now I think it's from undercooked spices. A spot of raw mix powder on the tongue, catches the palate & tells me it's the mix powder causing it. It's still there in the badly cooked curries.
Az's tom paste in the vindaloo video, looks much thicker than 1:4. The pan in that vid looks also much 'wetter' regarding the oil, than mine, which is 26cm ali & can suffer from a few dry spots? A slightly smaller pan would definately be easier to do this.
I would suggest for testing purposes to use a fair amount of oil, more than you'd be comfortable with & try both hot singe & long fry...thats where I'm going next
Regards
ELW
Agree with you on the mix powder taste ELW. Az told me his paste is mixed 1 part to 2 parts water. I intend to try the vindaloo soon. I think getting this right will be even more challeging than the phall. Just spices and hot oil, kill it with puree, fuse it again then kill it with gravy :o :o. That will be critical timing and a real test of how far one's technique is developing ;D
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Sorry I should have made that more clear. Yes I used 1TBLs salkim tomato paste to 4TBLs water. I was trying to find out what was causing the bitter taste.
At first I thought it was the paste(not puree), causing bitternes.
Now I think it's from undercooked spices. A spot of raw mix powder on the tongue, catches the palate & tells me it's the mix powder causing it. It's still there in the badly cooked curries.
Az's tom paste in the vindaloo video, looks much thicker than 1:4. The pan in that vid looks also much 'wetter' regarding the oil, than mine, which is 26cm ali & can suffer from a few dry spots? A slightly smaller pan would definately be easier to do this.
I would suggest for testing purposes to use a fair amount of oil, more than you'd be comfortable with & try both hot singe & long fry...thats where I'm going next
Regards
ELW
Umm, nice thought ELW ref not cooking spices out long enough. I guess this is the singing? I will go down the route of adding more oil than normal, I suppose you can always spoon it off if it is ott
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Many thanks guys for your input on this, will try M&S as well as lidls ;). Interesting one with passata will give it a go.
The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand :)
Global, not to far from me ifindforu ;)
Cheers,
Rob
I go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
Never tried Chillies although often drive past there, any good? I have been going to "blue garlic" a bit further up on the opposite side. Also "the saffron" TA on Makintosh Place is really good ;)
Rating on chillies is 10 out of 10,you have to try it on sunday or monday ?9.95 eat as much as you like,no buffet
all off the menu sorry no prawns