Topic: Tomato sauce

[Dajoca]

I've been feeling that my attempts recently have been quite bland, which is undoubtedly down to my skills rather than the recipes.
Last night I was set to make another madras with my SNS base and the associated madras recipe, only to find I was out of tomato puree.
As there was tomato sauce in the fridge, I thought I'd give that a go.

I knocked up and cooked some chunks of pork tikka using blades recipe but with half the lemon.

Also knocked up some rice, cooked with 2 Bay leaves, 3 Green Cardomom, 2 Cloves, Cumin seeds and Fennel seeds.

I fried up some onion and green pepper and set it one side then mixed up 1-ish Tbsp tomato sauce with equal water, 2 Tsp GG paste and 2 Tbsp base.

Using a drop more oil I fried up the paste, then added a mix of
1Tsp Kashmiri mirch
0.5 Tsp Deggi mirch
1 Tsp Methi leaves
0.5 Tsp salt
2 Tsp BE mix

Continued cooking on a high heat, adding the remainder of the base until I had reduced it a little and then added the onion and pepper, along with the pork.
I then covered it and left it to simmer for 20 mins while I faffed about with other things.

The final dish was wonderfuly tasty, with a slight sharpness from the tomato sauce, though I would forgo the additional salt.

Certainly something I will try using again.