Wow ,worst thread ever...attention seeking so and so :-(

Thanks for the reply..

That's a bit of help and I will give it a go..

I'm really surprised there's not a tomato rice recipe on here as its a traditional South Indian dish according to my local restaurant...My restaurant also does a lemon rice which is much the same but obviously with lemon juice instead of tomato pur?e..


Hopefully someone will come along who has cooked this rice before..

Just to let you know the gravy turnned out really well for my first time !!

It was a little bit oily if I was to be picky,but I think that is down to me not letting it simmer long enough !! Can any one tell me how long i should be simmering it for for the oil to seperate ?? It dosent say in the recipe so I wasn't sure !! Also what will it look like when the oil seperates ??


Many thanks

Thanks but I should have explained it better,I have bought a jar of paste and I was wandering if it's the same thing as pur?e ??


Thanks again

Hi

I'm in the middle of making a curry base and the recipe is asking for 2 desert spoons of garlic and Ginger pur?e but I only have pase !! Is there a difference in strength or do i just add the same amount ?

My cooking is on hold until I recive an answer!!

Many thanks