Try page 2 of let's talk curry - there's a thread that's linked to your question

That's interesting. Both the chefs you saw added the tom puree before the base sauce. I wonder if it's significant?

I notice in the Ebooks, Recipes and Software section there's a recipe for a gravy using Ajowan seeds (I think Pete posted it).
Has anybody tried them? Could they be another component of that "restaurant taste"? They're an ingredient I've never come across before.

Try rapeseed oil (it's supposed to lower cholesterol, like olive oil). Unfortunately, It'll still make you fat as it has a similar amount of calories as normal veg oil. It's taste is neutral.

The problem with eating less homemade curry is it will take longer to discover innovations and improvements.

Afraid not. Sorry.
The curry powder by-the-way is a mixture of 2 parts ground coriander, 2 parts turmeric, 1 part paprika, 1 part cumin, 0.5 parts ground cinnamon.

Hi Mark,
Interesting what you said about the tom puree going in so early, I'll give it a go, next time I cook a batch up. Was it double concentrate puree they were using, like the stuff you can get in a tube?

Your best bet is to purchase a hand blender. I think you can get a reasonable one for under ?20. They usually come with their own blending pot (plastic, about the size of a pint glass). A fine puree can be made in seconds, from very little garlic. Just add a little oil to cover.

They also save loads on the washing up over a conventional blender.

Thanks Pete,

I'll try asking my Asian grocer.

Hi Pete, you mention in your piece that they used coconut powder. Is this different from dessicated coconut? If so, where might I get it. (I have tried whizzing up dessicated coconut to a fine powder and it failed miserably.)

Good thread by-the-way.

Forgot to mention, add the chopped garlic at the ginger/garlic puree stage