i think bir chefs often add some pataks paste to tom puree with lots of water to make a nice runny paste that wont burn at high temp. they flash fry the runny paste for 30 secs. this possibly adds something, i am not sure. its a simple easy tomato masalla, they use with balti, ctm, jalfrezzi etc etc. this i have seen first hand. some dishes require more of the masalla than others. madras is not too much. rogan josh is quite alot. 2 tbs i guess. i am sure any good madras powder could be used if you loathe pataks.
Topic: Tom Puree stright out of the tin or with water ( 12,198 )
