Ketchup

[chriswg]

I think most use Double concentrated Tomato Paste. It comes in a can from Indian restaurant favourites KTC. the trick is watering it down correctly, I think it should be around 4 parts water to 1 part paste, or 2 parts water to 1 part puree from a squeezy tube. The puree / paste tastes a lot more savoury than ketchup so works better for most curries. For something like a CTM a squeeze of Ketchup would probably go quite well.

[JerryM]

emin-j,

at my local TA the puree looks like it's straight of a tin. i don't know if there is tomato sauce in it. i don't think so. what i suspect is that they also have a more liquid version that contains a small proportion of "other things" that they use for a few dishes. tom sauce or even chilli sauce would sit well as one of the "other things".  i think paprika (some how) and mango chutney are candidates.

i do agree it's much more difficult to get the unwatered puree to mix at frying. in switching recently from watered to unwatered i did think i got a better result but i'm still undecided - u're effectively frying the spices & puree in oil although i do add some base. it quite different that frying using the watered puree (much more difficult timing wise).

i suppose the question is does anyone else use puree straight out of the tin.