Curry Recipes Online

Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: shaun63 on July 10, 2012, 02:06 AM

Title: onion paste
Post by: shaun63 on July 10, 2012, 02:06 AM

does anyone no if onion paste makes a lot of differents to a finished currie cheers.

Title: Re: onion paste
Post by: Salvador Dhali on July 10, 2012, 10:24 AM

Yes, it does. You end up with a really intense curry that has depth and multiple layers of flavour (IMHO).

Try CBM's (Mick Crawford's) onion paste from his book: http://cbm-mick.blogspot.co.uk/ (http://cbm-mick.blogspot.co.uk/)

Or check out the Ashoka oinion paste here: http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0)

Title: Re: onion paste
Post by: JerryM on July 10, 2012, 05:40 PM

the original recipe is well worth a try too (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899)).

i still alternate between it and the ashoka. the ashoka tastes better on it's own but the taste in the final dish is hard to decide on.

it's mostly added at the end of the spice stage. adding more late on after the base has gone in is well worth a try too (for some recipes ie jaipuri, jalfrezi).