Author Topic: Orange curries, please help!! (Read 10780 times)

jadeoboe · « **Reply #20 on:** February 21, 2017, 03:54 PM »

Thank you so much MushroomMike, that's great - yes I did like the Taz base when I used it before but will try your suggestion of using less oil...

m0rq · « **Reply #21 on:** February 22, 2017, 01:12 PM »

My experience in regards to "brown or orange" curries is this: concentrated tomato paste (as is called for in most recipes) leaves a dark brown color in the curries. The stuff I get here is very strong concentrate and provides an after-taste that I personally dislike, so I often am using Passata (sieved tomatoes) instead, and these do not have such an impact on the color. So indeed, together with a "light yellowish" base (I use CBM), the curry comes out more with an orange color tone - but still it's more like a light brown rather than orange provided by food coloring. I use orange food color (and red) for my Tikka, so maybe that can have an impact on the color of the dish too.