The questions below arise as I read, and cook from, the Dishoom cookbook.
1) What is "tomato puree"? My guess, based on the small quantities called for in recipes, is that it is what is known as "tomato paste" in the U.S.
2) What variety/ies of chile is/are "green chilli"? I'm guessing likely jalapeno or serrano--a fairly hot, but common, pepper?
3) Are there no red chillis (chiles, dammit ;«) ) in the U.K.? "Green chillies" are, it seems, always specified. FWIW, there is NO chile or pepper that doesn't ripen to a color beyond green--usually red, yellow, or orange. Green peppers/chiles are not fully ripened, which is true even for bell peppers, er, "capsicums", right?.
Mucho thanks in advance for any replies!