Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Timpy on November 10, 2014, 05:54 AM
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I'm not sure whether caramelizing onion for the base is really a BIR thing, but I did notice in a few "homestyle" videos that this is one of the things they did. In particular, these two videos -
Madhur Jaffrey's Curry Nation (http://goo.gl/dscoCy) (around 4:30, password: madhur)
http://www.curry-recipes.co.uk/curry/index.php/topic,11933.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11933.0.html)
The only problem is that caramelizing onions involves a lot of time and attention (this is very evident in the first video). After looking into it though, I found out that a pressure cooker is quite useful for speeding up the process of caramelization (aka the Maillard reaction). See here (http://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/) for a recipe for caramelized carrot soup using a pressure cooker. The results there looked very nice. So, I went ahead and tried it with 4 onions and carrot:
(http://i.imgur.com/jBU8Cg4l.jpg)
Very important: I added ~1/2 teaspoon of baking soda to this. It's worth noting that the addition of baking soda (in the UK I believe this is just called bicarbonate of soda) alkalizes the water in which the onions cook, which speeds up the caramelization process drastically. Combine this with the extra heat of pressure cooking, and it should be even faster. I also added around a tablespoon of oil to this mixture.
After only 10 minutes of cooking, I ran the pressure cooker under cold water and opened it up. I wasn't expecting it to have turned a deep brown, but it did! The picture quality is poor, but it was a very deep brownish red and the aroma was absolutely amazing:
(http://i.imgur.com/4os4CMRl.jpg)
(http://i.imgur.com/0ft4RJRl.jpg)
Since I added too much water in the beginning, it ended up being quite soupy. So I reduced it down for 5 minutes and got this:
(http://i.imgur.com/RG4kXBFl.jpg)
I would describe the taste as having a very deep sweetness. It was hard to not keep "taste testing" it, because it tasted like candy. I will be trying this the next time I make curry. The resulting curry from this pictured batch would have been good, but I accidentally drowned it out with way too much tomato puree and lentils (I'm still a newb with curry). I should have used more like 8 onions instead of 4. Has anyone else used caramelized onion for their base? Does this offer any sort of advantage?
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Good idea that. We use a lot of caramelized onion, particularly in dishes like Dopiaza and of course onion pilau rice. I like the idea of using a pressure cooker but it would take careful watching as I am prone to burn stuff in mine.
We also use a mixture of onion, garlic and peppers cooked down until brown and very soft in oil with salt, sugar and spices. Some folks call it bunjara. It's particularly useful for dishes that have fewer components such as garlic chilli chicken. It takes a while to cook and I'll try using the pressure cooker for the next batch.
Cheers.
McF
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The aroma from caramelised onions is out of this world I use it now and again by adding a big dollop when the base is cooked
Very tasty at the end of cooking a curry also makes a super onion bargee ;D
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I cook a lot of traditional Indian curries and my starting point is usually a pre-made onion / tomato masala, made with equal quantities of each plus whole & dried spices. Takes about 30 minutes to make, keeps in refrigerator for many weeks.
Looks like this -
(http://www.curry-recipes.co.uk/imagehost/pics/c371dff62c38cad2e4d3d5e95b73154f.jpg)
2 / 3 table spoons of masala is enough for most curries, turn masala yellow, by adding cashew nut paste (for kormas) or coconut cream / milk (Goan style curries). Also, adding salt to onions at start really speeds up the browning process (tip from Indian chef).
Here's a Kerala home style chicken curry I made with this masala -
(http://www.curry-recipes.co.uk/imagehost/pics/ccf353b906bf11dd01ec232ac8ea5f64.jpg)
Chrisnw
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Does anyone know if the procedure works without a pressure cooker?
And Chrisnw, any chance of posting up the Keralan chicken curry recipe, I love those South indian home-style curries.
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Just to point out, my Onion / Tomato masala is not made in a pressure cooker, i.e I first brown the onions with some whole spices, then add ginger / garlic paste, tomatoes & dried spices and cook further - about 30 mins in total. The masala has a very intense sweet, caramel, salty, spicy & tomatoey taste, little goes a long way!
I do make my BIR (Glasgow style) base in a pressure cooker though - http://www.curry-recipes.co.uk/curry/index.php/topic,13166.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13166.0.html)
I have lots of recipes using the various traditional masalas, try and get them posted soon. The kerala curry has coconut mllk, tamarind, extra hot red chilli also cinnamon, cloves & green / black cardamom.
Chrisnw
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When making a base, i have always browned my onions well. it gives the base a lovely sweetness! i know it is not b.i.r but i think it improves the curries. I Recently done a side by side comparison with jb's base and again preferred the browned onion version.
Regards
Barry
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Very interesting idea/topic bamble. Definitely got me thinking. Thanks for posting.
Rob :)
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I've not found caramelised onion in base to make any difference. I know others do rate it. You would need to make your own mind up.
Bunjarra I do rate and won't make any curry without it.
On the caramelising - which I find essential in none curry cooking. A tip from serious eats is to add small amount of water say 1 tbsp every now and then - works a treat if no pressure cooker.
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Most traditional Indian gravies and masasla (think curry paste) start life with browning the onions (as in golden brown) in oil with whole spices. In most BIR style gravy recipes that I have encountered, the onions are essentially boiled, although some do call for some sauteing first. I am a very big fan of traditional gravies, but (IMHO) they look and taste nothing like their BIR counterparts. Must point out though, there are some really great BIR base gravy recipes on this site, mine included! (shameless self plug).
"Quelle Surprise" - pre-cooked gravy & masala are also the starting point of many dishes / curries throughout India (and Pakistan too) . There are many different types of both, depending on the application and there are many regional, village, restaurant and indeed individual home variations, closely guarded secrets abound. You could live for several lifetimes and still not discover all the variations !
The onion / tomato masala shown in my original post is a very common variant and works well in many different types / styles of curry, the recipe I used comes from the Hyderabad area of Andhra Pradesh. Many dishes will use more than one masala (or gravy / masala combination), my version of Goan Chicken Vindaloo (shown below) uses the onion / tomato masala and a second masala made from dried red chillies, whole spices, garlic and vinegar.
(http://www.curry-recipes.co.uk/imagehost/pics/40079d1ec983abe080aa6b484168492f.jpg)
Chrisnw
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Chrisnw,
Any chance of posting recipe or link if already. The description sounds very interesting.
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Jerry,
The recipe for the onion / tomato masala is on my personal website - http://mediamaze.co.uk/eatasia/onion-tomato-masala/ (http://mediamaze.co.uk/eatasia/onion-tomato-masala/)
The website is very much a 'work in progress' so let me know if there are any problems, there is also an option to print the recipe on the website. I will be adding the full recipe for the vindaloo in the next few days, I will post a new link then. I am can post the recipe(s) on this site too, if it helps.
Also, here is a video of one of my favourite Indian chefs making a very similar oinion / tomato masala - https://www.youtube.com/watch?v=QUfY2zY-SC0 (https://www.youtube.com/watch?v=QUfY2zY-SC0)
Cheers
Chrisnw
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Welcome and thanks for sharing Timpy
Very good and refreshing post
But this type of onion prep, is not used in BIR Garabi/Base.
OK to use it in some final curries, especially lamb and beef, but it can overpower all the dishes
with the same background flavour, especially if you use whole Garam spices in the mix.
Some BIR use this type of precooked onion, instead of fresh service onions, but they don
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You do get the same type of onion result, when you do a Bagar for precook meats
which some BIR chefs add to final dishes, along with the meat.
cheers Chewy
And with very good reason CT, this is my BIR 'Liquid Gold' :P
Cheers
Chrisnw
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I rate CBM's bunjarra recipe very highly, its lovely and sweet
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Chrisnw,
Many thanks for links. Will look out for rest of vindaloo recipe
I'm quite surprised on the idea of dehydrating the dried chilli thinking it would do same during the cooking. Is there a specific reason. Is it purely to help blending.
The masala is very much what I know as bunjarra but with fresh tomato which will certainly make more deluxe. I use black cumin.
Have 2 interests. The Goan coconut mill vindaloo sounds spot on as mains in it's own right. the chilli masala is of interest for BIR madras and vindaloo. I have posts for what I call no 3 madras and no 3 vindaloo. I'm trying to come up with what I call a sauce to make BIR versions.
Ps site impressive and must take some time and effort.
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Jerry,
Thanks for the kind words re website, hope to get the vindaloo recipe up today.
I assume you meant 're-hydrate' with regard to dried chillies. They are soaked / simmered in boiling water for 10 - 15 mins, this makes them soft and very easy to blend. A chef from Kashmir showed me this, they make lots of wonderful red gravies using this method including the traditional Rogan Josh. You can use the water from the re-hydrate process, although be careful as it is sometimes very bitter depending on the type of chillies used. If I am just using Kashmiri chillies, I will always use some of the water in blending the masala.
Cheers
Chrisnw
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I would LOVE to have this added in to a curry but perhaps not as the base. I think I'd appreciate the flavour of the onion a lot more when I could taste crunch and sweetness. Good post.