Hi Dirk,

It's quite a difficult question to answer without actually seeing a good quality picture.

Tomatoe paste/puree will no doubt darken the sauce but not too drastic. Paprika will do the same, as will chilli powder. What colour is your spice blend?  Most spice blends or mixed powders will usually look an orangey colour.  Are you using any turmeric in your spice blend?

CA's curry base will not be the culprit I can guarantee you that, I've used it many many times, and for me, it's one of the better bases on the forum.

Maybe you could post a photo of your spice blend and give us the quantities?  From that, we should be able to work it out.

At the end of the day though Dirk, if your happy with the taste, the colour is not really important, but I can see why it would bother you.

Sorry I couldn't be more specific for you mate 

Ray

Hi BB,

QuoteFirstly, I'd argue with CA's method of tomato paste before spices

I must say, I do employ CA's method when I'm cooking madras or a vindaloo but, I can honestly say that it never turns out too dark.

Here's a link to my attempt at CA's madras showing each stage.  I think you can see at the end, that the dish wasn't too dark, nor was it burnt.

Scroll down the page https://curry-recipes.co.uk/curry/index.php?topic=3830.20

Oh, by the way, you can see my rice there, that we were talking about on the other post

Ray

Thanks for the advice. My spice mix is an orangey colour and quite heavy on the turmeric. The consistency is fine too as I only cook for a few minutes after the last ingredients are in. The darkening definetely happens when I add the tomato paste (which i dilute down to a consistency a bit thinner than ketchup).

Maybe I will try the tomato paste first method to see if it helps.

Quote from: Dirk on May 16, 2010, 10:12 PM
Thanks for the advice. My spice mix is an orangey colour and quite heavy on the turmeric. The consistency is fine too as I only cook for a few minutes after the last ingredients are in. The darkening definetely happens when I add the tomato paste (which i dilute down to a consistency a bit thinner than ketchup).

Maybe I will try the tomato paste first method to see if it helps.

Hey Dirk, well worth a shot. Pop your puree in, take it off the heat and add your spice mix and stir well. Put it back on a medium / high heat, and continue to stir vigorously.

As the water evaporates from your diluted puree and the mix thickens to a firmish paste, take the pan off the heat and be straight in their with the first ladle / chefs spoon of base and stir like mad. Then put it back on the heat and continue as you otherwise would. If you don't stir that first ladle full into the spices, they keep on cooking beneath. (see Bruce Edwards - Curry House Cookery)

Once familiar with this technique, try to get things happening more quickly and get a feeling for when you need to employ some serious curry cooking speed - the spices, puree then base phase happens quickly and took me a great deal of practise before I was happy with! It can go very wrong, very quickly - hence why I suggest removing the pan from the heat at each of the crucial transitions, until you're happy with each stage.

Best of luck and please let us know how you get on (pictures would be great if possible!)

Thanks again

BB

I have experimented with this also over the past 6 months. When I start out I add the oil to the pan and keep it on a LOW heat while I gently fry the Ginger/Garlic Puree, then I add the spice mix and cook for around 30 seconds max before adding my tomato puree usually 1 Tbsp tomato puree to 3 Tbsp water.

I mix this in for around 20 seconds or so before adding the first ladle of base sauce. Then and only then do I turn the heat up to medium/high and start to reduce the base sauce, adding another ladle as the previous one has cooked in.

It gives great results every time and I never have to worry about my spice mix burning.

If you're curries are too dark, then it usually means you have cooked something a bit too long or you're spice mix is not quite right. Try using a little less paprika in your spice mix.

I also find if my curries turn out a bit too dark and I want that "orangey" colour is to use about an 1/8th teaspoon of orange food colouring powder. This will lighten it up a bit also and give you're final curry that BIR look.