Instead of adding water to diloute tomato puree try using the juice from a can of fruit cocktail,it makes a good bit of difference taste and smell wise,i used aldis brand,it is not syrup its like water and not over sweet,i honestly think you will be glad you tried it

Thankyou Phil for your pilau rice recipe,i did it to spec last night and like you i wont be looking back,it as got pretty much the same smell and taste as the rice from one of my local takeaways,couldnt be happier,cheers

This is the only pizza dough i use https://youtu.be/kRJNedh2IFk its got a lovely taste to it,i take no notice of the quantities,if i am making a pizza for 1 or 10 i simply blend enough yogurt into self raising flour to make a ball of dough,it works every time

Thats the one mickyp

Just to confirm it is the balti sauce i use,i have experiment with the paste and i never really had any results worthwhile reporting

Sorry george, just a term i picked up from  some were,basically boiling your spices in the balti sauce to cook out the rawness of the spices before adding your base.

Correct phill

I used a chefs spoon of the balti sauce to cook out my spices rather than using the watered down tomato puree method before adding my base,i still make the curries bir style,i feel it is a tad closer to tasting like a bir than i have achieved before,sorry for not making it more clear Livo i hope this helps

I found the shatkora over whelming even though i only used 1/2 tsp,it is not my favorite dish

A mate of mine was making us a curry with a jar of pataks balti sauce,i asked for a taste of it out the jar and the first thing that sprang to mind was that it tasted similar to a bir kitchens tomato sauce i once sneaked a taste off,it tastes mildly tangy and quite tomatoey,so as i like to experiment i went and bought a jar and liquidized it and i made some bir curries using the same amount of the balti sauce instead of using the watered down tomato puree version to cook the spices in ,the curries i have made are so much tastier,i feel it was a big step forward and i wont be turning back,maybe the purists may not like it so perhaps they could look at the ingredients on the jar and have ago at making your own