mongolking wrote:That's a good recipe - almost identical to one I regularly use. The only difference is I chuck in some chopped root ginger, some garlic and some red wine - and I don't know what Passata is.
I've used whole ginger and chopped garlic and they add further dimensions to the taste but I'm just trying to keep the ingredients to a minimum here.
I've cooked it without them and it's still a very tasty curry.
Passata is sieved Italian tomatoes which is like an unprocessed, concentrated tomato sauce. It thickens the sauce and gives it a richer more full-bodied sauce with a better texture. I normally use a 50/50 chopped tomatoes/Passata mix. Tomato paste can be substituted instead but it isn't as good.