Hi Rob
Well that sounds about right to me, I mean that works out to less than 1 tablespoon of actual paste, so honestly can't see why you would be having problems with it.

The only other things I can suggest is that you nay not be cooking it out long enough with the spices, before adding the first bit of base.
Or you could try not adding so much.

Anyway good luck with the white tower, hope that sorts you.

Martin

Hi again CH

So can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?
If so, that makes more sense to me now, just like Ifindforu had stated for his.

Cheers
Martin

Yep you could be right CH, but it definitely doesn't mean a quarter of a tub/tin/tube.

Hi again Rob

I'm pretty sure ELW's response, to me, was meaning he was using a 1 paste to 4 water mix for testing the spice singeing.

Not a quarter of a tub/tin/tube.

What madras are you making, and how much tom mix does it ask for in the recipe?

Martin

Quote from: curryhell on February 20, 2012, 07:27 AM
Sound advice here.  I've now taken to watering my paste concentrate down to Martin's suggested ratio.  It certainly takes that "sour" edge off the paste.  I may try and dilute 1/4 and see what difference that makes.  The passata thing is interesting.  I've never used the stuff

Hi CH

As for the Passata, I started using it a while ago instead of blending tomatoes myself for a more traditional version of a butter chicken (I think).
I know it isn't really used in BIR cooking, but I've just stuck with it, and am happy with the results.
I mean it is only the ripe plum toms blended and sieved to get rid of skin and seeds, so not over processed like tom paste/puree.
Plus it's pretty cheap (from lidle again :) so I usually make a big tub up mixed with the paste, use what I need and freeze the leftover.

Not sure if it makes a difference in the final dish, maybe you could give it a go sometime, and see what you think.

Cheers
Martin

PS I think 1 to 4 with water may be a little to thin/weak IMHO.

Hi Rob

Are you watering it down before adding it to your curry?

It should be watered down at least 2 parts water to one of paste, then add whatever your curry recipe requires of this mix.

I use tubes of Lidl tom paste with no problems.

Nowadays though, I generally make a mix of 1 tom paste to 4 of passata, as I think tom puree can be a bit harsh sometimes.

Martin

Quote from: solarsplace on February 17, 2012, 03:18 PM
Yay, happy days!

Anyway who would like to see another video posted later? I have footage of a Bhuna or a rather singed Vindaloo - which should be first?

Regards

There's only one way to find out..........

 ;D
Apologies, yes I remember you saying now that it wasn't used in the Phal. :

Good luck with the Phal mate, I understand your commitment to that.

Ff you do somehow get round to using the GG, I'd still love to hear what you think being a garlic fan like myself.

Maybe I have gained a sort of tolerance with garlic (like you can get with chillies I believe), so that extra ginger sticks out like a sore thumb to me in curries.

Cheers
Martin

Thanks Paul.

The paste is now on my to do list, and yes I'll portion it down a bit.

The recipe is similar to another I have, but that uses vinegar and quite a bit of oil to help preserve it.
hence me asking how long you thought this would keep.

Martin

Hi CH

How did you get on using the GG paste in your attempts so far?

Cheers
Martin