Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 72

Tomatoes make an appearance in so many Indian recipes that it’s a good idea to always have some on hand. A can of Italian chopped tomatoes goes a long way toward creating an instant base for a delicious curry. Look for the following:

 Canned tomatoes: Blend these to a puree to make a curry base sauce or tip the can into the pot if you want texture. If you’re replacing fresh tomatoes (especially if they’re pale and tasteless) with canned, bear in mind that there’s more liquid in canned tomatoes, so you’ll need to add less water to the curry or cook it for longer to get some of it to evaporate off.

 Tomato paste: Tomato paste, which is available in cans or tubes, helps to thicken curries and give them a beautiful color, too. Refrigerate opened tubes and decant spare paste from cans into tubs that can go into the freezer for up to two months.

 Passata: Pureed, strained uncooked tomatoes are easy to use — you can just pour them into your curry sauce without needing to blend them. Passata can thin down your curry sauce so adjust the amount of water or other liquid you add.