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Author Topic: Natco "The Secrets of Restaurant Curry Sauces"  (read 7,600 times)

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The discussion revolves around a recipe from Natco titled "The Secrets of Restaurant Curry Sauces," which includes techniques like making separate tomato and onion bases and using red onions. While one member found the sauce's texture excellent, others expressed skepticism about the use of red onions in restaurant curries, suggesting that typical cooking onions are more commonly used. Overall, the community did not reach a consensus on the recipe's validity or the use of red onions in restaurant settings.

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Offline epip

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Natco "The Secrets of Restaurant Curry Sauces"
« on: June 29, 2006, 08:42 AM »
Hi there,

I'm a new member. I've been experimenting away trying to make the perfect curry some some time (particularly a Ceylon from a curry house where I used to live), blissfully unaware of this veritable goldmine of information. But I've found it now :-)

In my searches before I found the forum, I found a page hosted by Natco (who sell spices) http://www.natco-online.com/. Anyway the page was titled "The Secrets of Rastaurant Curry Sauces" though I can't seem to find it on their site anymore. I made the sauce a while ago and it had excellent texture, if prehaps a little short on spices (easy enough to fix :).

Has anyone else tried this recipe? It suggested a few things I haven't seen (or rarely seen) on the forum:

* Making a separate tomato and onion bases, onion base simmered for longer. Both are then blended, combined, and simmered some more.

* Using red onions for the base

* Also preparing an onion-garlic paste, reduced to very thick, and adding a tablespoon per serving in the last minute of cooking.

Anyone got any feedback on these?

Cheers,

--
Graham
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Offline Curry King

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Re: Natco "The Secrets of Restaurant Curry Sauces"
« Reply #1 on: June 29, 2006, 09:09 AM »
Hi Graham,

Welcome to the forum  :)

We did have some discussion about it that recipe a while back, I don't think the overall opinion was that favorable but have a look here:

https://curry-recipes.co.uk/curry/index.php?topic=383.0

cK
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Online Yousef

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Re: Natco "The Secrets of Restaurant Curry Sauces"
« Reply #2 on: June 29, 2006, 09:16 AM »
epip,

Welcome,

I have tried using red onions before but only because my early curry sauce bases always came out too light in colour.  My skills have moved on since then and i believe with the cost of red onions no takeaway would use such expense products in the curry.....

Stew ;D

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Offline haldi

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Re: Natco "The Secrets of Restaurant Curry Sauces"
« Reply #3 on: July 01, 2006, 08:51 AM »
Restaurants definitely don't use red onions
I have seen them being peeled
A big sack on the floor, a knife in one hand and a large bowl to put them in
They are just ordinairy cooking onions with a diameter  of about two and a half inches.
Another myth is that they use spanish onions
That is completely untrue as well
If you check it out, you will probably find that one shop supplies nearly all the curry houses in your area
I've seen them being delivered
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Offline CurryCanuck

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Re: Natco "The Secrets of Restaurant Curry Sauces"
« Reply #4 on: July 02, 2006, 03:09 AM »
I think its basically academic whether restaurants use yellow , red . green , purple or whatever colour onion .
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