Thursday, September 29th, 2016
The most important part of 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 the grating attachment of your food processor, grate the onions coarsely which is a cheats way of creating the perfect curry sauce.
My top tips are:
Now you have a flavoursome base which can “curry” up to a kilo of meat/vegetables/lentils etc.
Here’s a link to a video https://www.youtube.com/watch?v=VF551EmjzX4
When your curry is almost cooked, a fresh chilli, a sprinkle of salt, a knob of butter, some fresh herbs (coriander, parsley, chives), a splash of cream, a handful of nuts, some fresh tomato, a squeeze of lemon, a pinch of sugar, a pinch of garam masala, some raw spring onions and the list goes on to make your perfect curry.
This is what makes your curries #lovinglyhomemade, YOUR perfectly seasoned meals to share with your family and friends.
Please ask if you are stuck!
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.