4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt
Cook until reduced then add:
1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree
Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)
Note no garlic, ginger, methi as these are added at the curry making stage