I'm surprised, because I always considered the carmelized onions as vital to THE curry taste.
So there may be some 'underwater frying' going on, or something like that.
Well, that might be a new cooking term right there; underwater frying ;D
Thanks for all the answers until now.
One thing is for sure, and that is that oil gets to a higher temperature than water.
http://www.scienceofcooking.com/caramelization.htmDoes anyone have a link to an onion paste recipe?
I'm guessing it's just to fry onions until dark, with a little oil and salt, and then blitz them.
BTW-
has anyone experimented making a base with a more expensive oil, such as virgin rapeseed or coconut oil? I think that would could make a tasty and rich curry!