Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: emin-j on July 14, 2009, 08:28 PM
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Have been reading an article by Bruce Edwards and the importance of using Spanish Onions in your Curry Base .Your comments please :)
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When I first joined this forum, I had never used a base except Pat Chapmans. I was amazed at the number of bases on here and thought a start would be The Saffron base. This I made with Spanish Onions, and the taste of the base in the final curry was to sweet for me, not what I was looking for. The next time I made the base, I used English cooking onions from Sainsbury. The taste was nearer to what I was trying to achieve.
Having said that, some on here prefer a sweeter curry.
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A very good friend of mine is a potato and onion wholesaler. He sells about 150 tonnes of onions a week :o :o :o :o I have spoken to him about his experiences supplying asian shops and restaurants and he assures me that 99% of them buy onions on price. As long as the quality is reasonable they're not too fussed whether the onions are English, Spanish or more often than not Dutch. With potatoes they prefer red potatoes because they stand up better when they are cooked
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Hi
All the Asian stores I use sell on price. Usualy Dutch catering onions grade two.
Commis
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Dutch catering onions grade two.
Commis
that's what i buy and don't feel a need to go for anything else.
there's also too much of it in the Asian stores for it not be used by BIR's (it's clearly the no 1 on the wholesale market).
at 30p per kg u can't go wrong either.
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Topic also discussed here
http://www.curry-recipes.co.uk/curry/index.php?topic=2491.0