Top tips for your Curry Masala Pots – Frying Onions
Thursday, September 29th, 2016
The most important part of a curry is the sauce.
Frying onions for a curry sauce doesn’t require a great deal of skill, it requires patience, a little time and lots of love.
When frying onions, take your time, chop your onions finely and cook them very well or if you like me, a home cook, use your food processor to mince the onions finely which is a cheats way of creating the perfect curry sauce.
My top tips are:
- Start by warming your pan, add a tsp of cooking oil to the pan and allow it to warm through, if using whole spices, this is the time to add them, not necessary if using my #currymasala spice pot.
- Add your minced onions, if at any time your onions start to stick, please add a big splash of water, I usually get through a couple of mugs per curry, a little water at a time.
- It can take up to fifteen minutes on a medium/high heat to cook onions to create the perfect curry base.
- Once cooked through, add a sprinkle of salt and your fresh garlic/ginger/chillies if using.
- Or simply skip this step and add my #currymasala pot now, don’t forget to add a splash of water to prevent the spices burning or getting bitter – YES – add it all! No skimping!! Have a mug of water ready, the pan will dry out.
- Fry the spices on a medium, high heat, adding water to prevent burning and watch them magically transform into the greatest curry base.
- Adding tomatoes is an optional extra, that’s the beauty of cooking your own dishes, this is the time to add tomato, if you are, then one of the following is fine, 2 fresh, 1/2 a tin, a tbsp of puree, a small cup of passata.
Now you have a flavoursome base which can “curry” up to a kilo of meat/vegetables/lentils etc.
This is what makes your curries #lovinglyhomemade
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Lajina Leal, Founder, Lajina Masala
Lajina had a Corporate Career as an Accountant for many years and whilst discussing an impending redundancy in an Indian restaurant with her friends, they persuaded her to set up an Indian Cooking School.
The fun started in October 2013 and the business has grown from strength to strength.
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