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976bar,i too would like to use this recipe as a control to compare tom puree - i'm thinking 1/2 tsp max for curry main dishes ie chicken madras.i do kind of feel i've already tried this recipe "ingredients" over time but the leaving out of tom puree alltogether is not something i've tried. for plain curry sauce i remain an out and out user of Secret Santa's chilli sauce - this for me works really well c/w to BIR yet effectively contains quite a lot of tom puree in each portion. the use and amount of tom puree must therefore be dish related as opposed to a std amount in all (which is what i've done in the past ie 1 tsp in all).