Topic: Who cooks their onions in oil for the base?

[JerryM]

SNS/Haldi,

thoughts are much appreciated - i am now convinced option "A" (fry onion in base) and "C" (adding some other ingredient in the base) are BIR No No's following my onion boiling sessions and oil reclaim on latest base make.

amazingly i've got KTC olive oil (never looked at the brand before) that i use in none curry cooking. i will buy the veg oil equivalent to make sure i'm not missing anything by using sunflower oil (asda).

intriguing - the level of the water/oil - i am now convinced this has a big part to play in the sweetness - a 200gm/400ml onion/water boil produces more sweetness than a 200gm/1000ml boil

(explained in "A must in an indian curry") http://www.curry-recipes.co.uk/curry/index.php/topic,2672.msg23743.html#msg23743

Sweetness can be added at the curry stage .... if required

i like very much the idea of slow cooking onions at the start of the cooking stage (as described in the simple madras and proven by Bobby).

this does not sit well in terms of BIR practise. i am happy to adopt the practise but would appreciate thoughts on how it fits with BIR practise and getting that added sweetness at the curry stage. at the mo i add sugar to my spice mix and this works well as a sticking plaster - but again not BIR technique.

the oil reclaim i've completed in my latest saffron base has taken me completely by surprise and i will add details in the saffron post - it's the best base i've produced and definitely BIR Moorish. I may have dropped my quest for more sweetness as a result ? will need to cook with it to prove for sure.

[Yousef]

I often add whole chili's sliced down the middle as a garnish. What stage do you add them at? Also when you recommend squeezing in the lime juice? Cheers, BB.

Bobby,
I put them in when the curry is simmering (i.e after all the base i s added) so they get about 8 to 10 minutes.
I put a squeeze of lime in 5 mins from the enr...try it.

Stew

[SnS]

i like very much the idea of slow cooking onions at the start of the cooking stage (as described in the simple madras and proven by Bobby).

this does not sit well in terms of BIR practise. i am happy to adopt the practise but would appreciate thoughts on how it fits with BIR practise and getting that added sweetness at the curry stage. at the mo i add sugar to my spice mix and this works well as a sticking plaster - but again not BIR technique.

eh?  Where did that line of thought come from. It is exactly what they do.

[Bobby Bhuna]

i like very much the idea of slow cooking onions at the start of the cooking stage (as described in the simple madras and proven by Bobby).

this does not sit well in terms of BIR practise. i am happy to adopt the practise but would appreciate thoughts on how it fits with BIR practise and getting that added sweetness at the curry stage. at the mo i add sugar to my spice mix and this works well as a sticking plaster - but again not BIR technique.

eh?  Where did that line of thought come from. It is exactly what they do.

I know where Jerry's coming from. I have images of pans on fire and 5 minute currys. I never imagine any gentle simmering etc when picturing a BIR kitchen. However even on a empty night, it still take a good 10 - 15 minutes, so there's a fair chance that is exactly what they're doing.

[Bobby Bhuna]

Incidentally, I've been making more curries in the past couple of days and have continued to use the slow frying onion technique used in SnS's simple madras. It REALLY works. The gf prefers it, which is always a good sign.

[SnS]

There is always the possiblity that any 'sweet' chopped onions the chef uses when making the curry may already be prepared in advance by gentle pre-frying in larger batches ...
... especially when used in those busy 5 minute curry takaways with the flaming pans! :

SnS

[Bobby Bhuna]

There is always the possiblity that any 'sweet' chopped onions the chef uses when making the curry may already be prepared in advance by gentle pre-frying in larger batches ...

I've never read of that happening. I don't think anyone who posts here has ever mentioned the use of pre-cooked onions in any BIR demo they have had (correct me if I'm wrong). For this reason, I think it doubtful that this is common BIR practise. They probably just gently simmer the onions for a couple of minutes (I think it can be done in less than your 5 minutes, perhaps nearer 3?)

[SnS]

They probably just gently simmer the onions for a couple of minutes (I think it can be done in less than your 5 minutes, perhaps nearer 3?)

Correct - the 5 minutes errs on the side of caution for those curry chefs who prefer inferno style. Key point is that they are lightly fried until just before they start changing to that light brown colour ... and they actually TASTE sweet before moving to next stage.

I'm sure mine take nearer 3 minutes as well - but I do chop my onions quite fine so they will cook more quickly.

 

[Bobby Bhuna]

but I do chop my onions quite fine so they will cook more quickly.

 

Oooooooh look at me and my lovely finely chopped onions! ;D

[SnS]

but I do chop my onions quite fine so they will cook more quickly.

 

Oooooooh look at me and my lovely finely chopped onions! ;D

I see you sensed my subtle dig at your chunky onions then Bobby  ;D :