Topic: How to make tomato puree Indian restaurant way @ Latifs Indian

[ChickenTroll]

Hi everyone enjoy.
https://youtu.be/MzgfyVwplV4

[Secret Santa]

Have you ever wondered why they spice up their tomato puree like this? I have as it's a fairly common practice but I can't understand why. After all every dish they apply it to must have its own spicing already. Right?

Also you'll notice he's trying to be a lot more accurate with his measurements ... even if it is a 400g (mL?) tomato can! I think the word's got to him.

[Peripatetic Phil]

It's an interesting point but these days I rarely if ever add tomato to a curry (probably because I have had too many bad experiences of BIRs making their curries so tomatoey that I don't enjoy them) so I may never get to find out in practice.  But I have to say, I like his style of presentation

[Bob-A-Job]

Thank you for posting this ChickenTroll 

I posted about the tomato Puree in Latif's Base Gravy, compared to in his curries and whilst I now know he uses KTC Paste rather than KTC chopped tomatoes (which I use) and ends up with 700ml from a 400g tin for the curry, I am still guessing at the Base Gravy.

Since Latif is being so accurate, why oh why use that Balti dish for the water, why not chuck that in a measuring jug, say what it is and pour that in.  Still, he is getting better and I am actually interested in watching the curry he mentions at the end.  East End products as well.

Thank you.
BAJ

[Secret Santa]

Since Latif is being so accurate, why oh why use that Balti dish for the water, why not chuck that in a measuring jug, say what it is and pour that in.

I thought it but didn't want to get accused of being negative!

But I have to say, I like his style of presentation

[Stephen Lindsay]

He adds a dessertspoon of something right after the oil. Is it chopped garlic, or garlic paste?

[Peripatetic Phil]

At the end he mentions only garlic, but I suspect that it is g/g.
** Phil.

[Secret Santa]

He adds a dessertspoon of something right after the oil. Is it chopped garlic, or garlic paste?

It's definitely just garlic, He's stated it twice as I pointed out in my second post on this page http://www.curry-recipes.co.uk/curry/index.php?topic=15069.10

As to whether it's chopped or pureed, I'd guess from the way it sticks to the spoon but also the way it looks sort of chopped that it's probably roughly chopped (in a blender/chopper thingy). I'm pretty sure that garlic puree is all that's needed here though.

[livo]

I'll watch this video in few hours time but I made up a small amount yesterday of my own design and I will say it was pretty tasty stuff before I used it to make the Latif's Inspired base. I used 1 Tbsp oil to cook 2 cloves crushed garlic (fresh) then added some whole GM spices and cooked briefly (Tejpat,  cardamom, clove, black pepper, cassia bark).  Then added 200 ml of passata and 2 Tbsp of 3X concentrate paste (puree) with a 1 cup of water and pinch salt which I then simmered for 30 minutes topping up with additional water. I ended up with about 1.5 - 2 cups.

[Madrasandy]

Since Latif is being so accurate, why oh why use that Balti dish for the water, why not chuck that in a measuring jug, say what it is and pour that in.

I thought it but didn't want to get accused of being negative!

But I have to say, I like his style of presentation