Topic: Tomato puree or tinned tomatoes

[emin-j]

Tinned plum/chopped tomato's in the base and diluted paste (ketchup consistency) from tube in curry and I like a sliced fresh tomato in a madras.

[Naga]

...and I like a sliced fresh tomato in a madras.

Me too. A fresh tomato popped into the sauce a few minutes before serving is just the job!

[haldi]

All the places I have been to, use White Tower Tomato Puree in the curries, but tinned plum tomatoes go into the curry gravy

I'm still not getting a result I'm totally happy with, but I have tried using puree and blended in my curries

I guess if I want to achieve the flavour if my locals, I should stick to pureeI

[Secret Santa]

...and I like a sliced fresh tomato in a madras.

Me too. A fresh tomato popped into the sauce a few minutes before serving is just the job!

Me three. It has to have a couple of quarters of tomato in it for it to be a Madras but I can't be doing with this cherry-tomato fad. In fact, in the old days the only way you could tell visually that you'd got a madras or a vindaloo was that the madras had tomato quarters and the vindaloo had a couple of potato chunks (and I don't consider a vindaloo a vindaloo without the potato chunks either regardless of the reason they arrived in the dish originally).