Way aye mon    Welcome After8, with no disrespect to the many authors, Ashes is right; all you need is CR0.  But do post us with your results, even if they are bad ones!

CP

I used to take my family to buy my 'stuff' from their original shop in Bolton or was it Blackburn    (1980s pre-Patak); anyway lovely family they were/are.  The only paste I like of theirs now is the Kashmiri (to die for) and the Tikka (good in an emergency) forget the rest though.  Just IMHO.

CP

A big welcome to our antipodean 1000th member.  You will be awarded a brand new light sabre when Darth gets back from his Death Star.  In the meantime please enjoy this site and take advantage of the vast knowledge here.  BTW is OK to post your own ideas and thoughts  ;D

Welcome from chilli Prawn

PS do remember that you have to stire the curry sauce the opposite direction to what we say in our recipes  :

I am putting the word about Stew, I think I have got 2 or 3 on this week.

BTW can you modify the CSS so that there is are 'go to top' (of page) and 'Home' buttons at the bottom of each page please; it will make navigation so much easier.  Ta.

Keep up the good work
CP

Yeh, I thought i could hear some wheezing around  ;D

I am sure there is a bug in the system   This is the third time (lucky?) I have tried to reply.  If you freeze pastes, including curry, the process of freezing and defrosting breaks up the structure to a greater or lesser degree depending on the substance, and separates the water molecules from the product.  (this is a way to distill & refine vodka ).  So if you want to retain the tomato paste's original properties you should emulsify it again in a blender.

CP

Funny but I was thinking the same thing Cory ;D  bit like Bedford
CP

Nice one Cory  ;D  It is a pity you could not find cures that involve the use of light sabres :

CP

Tomato paste (puree) does not keep for long if stored in its opened tin unless it is plastic coated inside, if you keep it in a fridge it will last about a week.  It is better to transfer it to a sterilised jar, it will then keep for a few weeks providing you use clean utensils to remove it.  It is the wild yeast and bacteria that is all around which kicks it off.

There are two ways to get bulk orders.  First I would suggest you approach your local Tesco, Sainsburys et al, as most of them will get you catering sizes or standard sizes in bulk, you normally have to buy a case/pack at a time.  I buy my Besan flour from Tescos and sometimes other stuff in bulk, I just ring in an order with the code and I collect it from the store 2 or 3 days later.  Another option is Bookers they are a national chain of wholsale stores, but you will need to get hold of a trade card/account.

Hope this helps
CP

Yep got the PM and have replied.  Milk will not make it milder, in fact because it is an emulsion its stops the spices 'cracking' i.e. releasing their flavours too quickly, than if you use water.  You  can try pulping some tinned tomatoes, but don't forget they are an acid and will crack the spices (see my hints and tips).  Also if you have problems , e.g. have not got my PM, use this forum for queries.  But I shall only be able to pop in now and again, because like the mighty Darth I am up to my ears in Decorating & DIY jobs.

Good Luck
CP