When I make a curry, it has chopped onion in it which remains visible.
Do they use liquidised onions or powdered onions perhaps?
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redsturgeon wrote:They make a stock sauce that they liquidise that contains quite a few onions. Here is one I use when making Korma for my son...he only likes one that tastes like a takeaway korma. I prefer to make curries from the basic spices freshly ground though and there is nothing to stop you liquidising your onion, garlic and ginger first in any recipe.
Add the onions garlic and ginger to about 800ml water and boil for 30 minutes.
Add the rest of the ingredients and boils for another ten minutes then puree.
You can use this as a base sauce and add to whatever ingredient you wish
redsturgeon wrote:there is nothing to stop you liquidising your onion, garlic and ginger first in any recipe.
Must try boiling the onions
Brava21 wrote:We've tried supermarket offerings but really don't like them; the suces are never as spicy as indicated on the packaging, the bits of chicken are often totally uniform and a bit tasteless (preformed I suppose), the naan breads are never as good as the separately packaged ones you can buy in supermarkets and the onion bhajees are like plastic.
(But if you know of a decent supermarket offering please let me know!)
redsturgeon wrote:As to what next in the curry department. The basic sauce is meant only as a starting point for your imagination.
Add peppers chillies and sliced onion for a jalfreiziAdding a good bit of fresh coriander also makes a tasty addition to most curries.
saechunu wrote:redsturgeon wrote:As to what next in the curry department. The basic sauce is meant only as a starting point for your imagination.
Add peppers chillies and sliced onion for a jalfreiziAdding a good bit of fresh coriander also makes a tasty addition to most curries.
Just to clarify, I assume this should say "add to", ie. those additional ingredients are fried and then the precooked stock sauce is added to them.
I plan to try this base sauce. We're very regular curry cookers and eaters but very rarely get to eat takeaways, so I'm quite interested to try this stock sauce out - thanks for posting this.
Curries are funny things. They're some of the easiest recipes to cook (largely one-pot cooking) and get good results from, but perhaps because of the proliferation of takeaways and curry houses it seems few people ever bother to cook them themselves. I often cook curries for guests and they usually go down a storm, with a very high results:effort ratio. Silken Chicken from Madhur Jaffrey's Quick and Easy Indian Cookery is a good example. That whole book is full of easy but great tasting recipes, and my copy of it is suitable battered and splashed with the evidence of many years' hard usage.
Fromdusktildawn wrote:There is a great book called 'The Curry Secret' that is based on this idea of a base onion/garlic/ginger base to which you add the flavourings to make whatever curry variation you like such as jalfrezi, korma etc. It covers starters, rice and side dishes as well. I have a very old (curry) stained copy which looks a bit old fashioned these days but it does include a superb recipe for keema peas which includes minced lamb and garden peas (you can even use frozen peas). The recipe for pillau rice is outstanding too.
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