How To Make Tomato Puree - Video

You can make thick or thin puree according to your need.

Light red , thin purees you can use for making curries and dark red thick puree can be used for pizzas n so..

Watch the Video

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HOW TO MAKE THICK RED TOMATO PUREE

I made thick red tomato puree , out of 3 tomatoes this weekend.

The Video is available in YouTube you can take a look.

This is the idea,

Make a cross at the end of the Tomato with a sharp knife.








Immerse the Tomatoes into boiling water.



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When the skin separates from the flesh , Turnoff the fire.Take the tomatoes out. Let it cool




Remove the skin gently using a thin sharp knife .

If you want only thin light red Tomato puree to add in your curries then cut the peeled tomato into chunks & blend well to a puree.




Else if you want thick tomato puree then ,
Cut the tomato's red outer surface. Avoid the seed and inside portion to get the desired red color.
Saute the tomato flesh in a nonstick pan . You can add the tomato juice also into this using a sieve for getting more flavour.
When they are of a very thick consistency , turn off the heat , let it cool & blend them into a smooth thick tomato puree.

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How to make roasted Coconut Curry Paste

Things needed :

Dessicated coconut - 1/2 coconut or 1 1/2 cup
Chilly powder - 1 1/2 sp
Coriander powder - 1 sp






Roasting the Ingredients:

Roast the coconut in a nonstick pan sauting continously till the coconut turns dark brown uniformly . Set aside.

To the hot roasted coconut add  unroasted spices (chilly or coriander) if any & saute so that its rawness goes.

If the spices are roasted already add them after the coconut is cooled down .


In my case i had unroasted chilly powder , so i added it with hot coconut . Coriander powder was roasted , so added it after cooling the coconut , and ground everything to a fine paste.

Grind the fried mixture fine using a mixer.

You will get an oily paste which can be added to curries for increasing their richness.

Eg: Potato curry, Theeyal etc.

For chicken, lamb curries add extra fennel seeds, cinnamon , cardamom, cloves and a bay leaf  to the hot coconut , roast a bit & grind.
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