Hi Alan,

I can't ever remember using a recipe from here (I haven't tried every single one yet though) where the tomato puree hasn't been diluted.

Having a go at a recipe recently prompted here Eastern Tandoori Chicken Patala again using diluted.

The only exception is a Keema curry I make frequently that I found and wrote down years ago where the tomato puree is added after the onions and fried until the oil separates from it, at which point the meat and spices are added.

Regards,
BAJ

Yes, found that site earlier today, Pap, when I was searching, but (a) there seemed no way to add any to my basket, and
(b) they don't deliver to Cornwall ...

** Phil.

  cheers phil

This may be an alternative site, no indication they are not available. Admittedly the labeling is different to the previous site ?

https://www.hdsfoods.co.uk/?s=Nazirs+curry+paste&post_type=product

Regards pap rika

https://www.spicesofindia.co.uk/acatalog/Nazirs-Curry.html
Might be worth watching in case they're restocked

Regards pap rika

Again, not suggesting I am an expert by any stretch of the imagination...

I got this comment on my blog today. It suggests to me that applying solid cooking technique to the base restaurant concept is at least a significant part of it. This is from someone completely unknown to me. Their email address and reference to Nazir's (not available in North America) make me think UK resident.

"Patak’s really isn’t the one you want if you cheat, Nazir’s is the one, I find Patak’s is quite bitter in comparison. Anyway, great site and info, I’ve worked in an Indian restarant and the advice is spot on. Adjust things to your own tastes, but most of all, enjoy it."