Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Nickywelsh on September 04, 2017, 05:55 AM
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Does anyone else prefer using blended plum tomato to tomato puree? I find my curries are always far superior when I use the former. I whizz up a can with a teaspoon of tandoori masala, half teaspoon of garlic powder, and find the result works really well (keeps in fridge for a couple of weeks). I use about 4 curry spoons of it (when tomato is required/in place of the usual watered down tablespoon), and find it just as flavoursome, but with a little more subtle flavour.
Thoughts?
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I've used it that way on numerous occasions and if i'm lazy I just use pasatta works just as well and your right it is more flavoursome. I wouldn't use anything else
BB1
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If you wizz up a tin of tomatoes you get pink puree which needs passing through a sieve.
Why you would want your puree to taste of Tandoori powder, only you know.
Italian Passata is Ideal for curries, but I still thin with water.
M&S Italian Tomato Puree is extremely good for curries, thinned 2 to 1 with water.
When I want to use the tinned tomato flesh in BIR/italian sauces, I deseed by hand
cheers Chewy
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I have to admit to using passata mostly these days, both in my curries and my base. Can't say there is any noticeable difference between passata, puree or blended tomatoes.
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For the base I tend to use passatta. For the actual curry I will use tomato puree, watered down (typically 3-1). For the sort of curries I like to make (eg madras) I only need a small amount of tomato hence tomato puree from a tube is very convenient
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I use puree from tube and add a little water to the pan and mix. I have tried blended plum tomatoes but didn't notice much of a difference. Any time I have left tomatoes in the fridge they have lasted a week max so I would need to freeze. Easier with tube