Cutting the Sweetness of Tomatoes

A_Sober_Paddy

Hey all,

Just made myself a chicken korma for dinner, and i found the sweetness of the tomatoes was a little too much

Chicken 350g
Korma Paste 70g

Olive Oil x1Tsp

Onion 160g
Garlic x4 Cloves
Ginger 1/2Tsp
Tinned Tomatoes x1 Can

Coconut Milk(82%) 100mls
Water 100mls

Served with Rice and Green Beans

Was really tastey, but just found the sweetness from tomatoes a tad too much

Any recommendations on how to overcome this issue?

Cheers

Markcheese

Usually add a bit of of vinegar- (half a teaspoon -?)

A_Sober_Paddy

Markcheese wrote: »

Usually add a bit of of vinegar- (half a teaspoon -?)

Any type of vinegar?

Would rice vinegar, white wine vinegar do?

The Hill Billy

White wine vinegar would do. I usually add the juice of a lime to my curries just before serving. The fresh, tart taste gives it a real lift.

I'd also note that you have a lot of liquid in your curry. Less liquid & the flavours would be more concentrated. You'd be less likely to have an issue with sweetness. I definitely would leave out the 100ml of water.

the beer revolu

You could replace the tinned tomatoes with fresh, chopped (ideally skinned) tomatoes.
The dish would be less red, if that's ok?

A_Sober_Paddy

The Hill Billy wrote: »

White wine vinegar would do. I usually add the juice of a lime to my curries just before serving. The fresh, tart taste gives it a real lift.

I'd also note that you have a lot of liquid in your curry. Less liquid & the flavours would be more concentrated. You'd be less likely to have an issue with sweetness. I definitely would leave out the 100ml of water.

I was actually reviewing the dish this morning and was like I don't need the water when I use the tomatoes.

Curry Addict

considering all the quantities 1kg of tomato sounds like a lot. I would think 600g of tomatoes and as the hill billy says, 1-2 tbs lemon or lime juice will lift it nicely. Vinegar goes better with spicier curries imho.

SpaceTime

It depends what you're doing.

You could use vinegar or lemon juice.

Or, use some greener tomatoes.

A_Sober_Paddy

Curry Addict wrote: »

considering all the quantities 1kg of tomato sounds like a lot. I would think 600g of tomatoes and as the hill billy says, 1-2 tbs lemon or lime juice will lift it nicely. Vinegar goes better with spicier curries imho.

One can of tomatoes(400g)

Curry Addict

A_Sober_Paddy wrote: »

One can of tomatoes(400g)

Ah I misread that sorry, 400g makes sense.

SpaceTime

What are you using the tomatoes in?

If it's a pasta sauce, use lemon juice and balance the acid with a finely grated carrot.

A_Sober_Paddy

SpaceTime wrote: »

What are you using the tomatoes in?

If it's a pasta sauce, use lemon juice and balance the acid with a finely grated carrot.

It was just a tick korma curry...

braddun

try different variety tomatoes

use less salt


http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/19/balance-flavours-salt-sweet-bitter-sour-umami