On the subject of the tomato purees used at the restaurant
do they use tomato paste, puree or passata?
they sell copious amounts of tomato paste in the indian grocers all with a concentrate of 20% this means that theoretically
if you mix with 4 paste to 1 water you get the real thing whilst with double concentrate puree you need a ratio of 1 to 1 to get the real thing.
However the pastes are extremely salty unlike passata and puree and you have to be careful when adding salt.
Is it likely the restaurants make their own puree made from sivved canned tomatos as i have never seen passata for sale in an indian
grocer and think it highly unlikely they will use anything from a Britsh supermarket.
I also think it unlikely that they use concentrated purees and pastes as these have been through a heat treatment process and are already cooked to some degree.

does anyone know for sure?

paul

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.
This is obviously a crucial process as the burning of the spices would make a hideous meal.
how long does it take for the spices to be caramelized and
how long have you got before the powder burns?


paul