Topic: The "Secret Ingredient" Onion Paste

[Bobby Bhuna]

After Jerry's positive results, which I trust, I am now on the job. This is stinking my house out something rotten! ;D

It is also taking far longer than it should! Here's hoping!

[Secret Santa]

It is also taking far longer than it should! Here's hoping!

Which begs the question, would BIRs really have the time to attend to this?

[Bobby Bhuna]

Which begs the question, would BIRs really have the time to attend to this?

I'll tell you what begs the question... why does it smell like crap and why I am thinking I'm about to butcher up an otherwise decent Madras ;D

I'm thinking at this stage, that this is madness!

[joshallen2k]

BB - please report back. Nothing ventured nothing gained.

I'm going to try the Ashoka banjarra which seems like the same sort of concept as this.

Oh, and what about it smells so bad? Is it not just fried onions?

[Bobby Bhuna]

BB - please report back. Nothing ventured nothing gained.

What a complete waste of time. I added a couple of tbsps of the paste, and have nothing positive to report back. Don't do it.

[Bobby Bhuna]

In summary my madras is slightly more garlicy and has hints of tandoori masala. No surprise really.

[Bobby Bhuna]

Oh, and what about it smells so bad? Is it not just fried onions?

No Josh, when you blend the onion and garlic it smells very strong indeed when cooking, similar to the KD stench ;D

[joshallen2k]

Weird. Two totally opposite camps on this onion paste stuff.

Forgot there was garlic in there too.

Never tried the KD, but from all accounts its a step backwards from where we are... kinda like onion paste  :

Think I will still give the Ashoka paste a go, must satisfy the curiosity.

[JerryM]

Bobby,

sorry it did not work for u. it just must be down to differences in what people like and have been brought up on. it does it for me for sure (i've a strong preference for red curry) and along with the passata - i'm in heaven.

i'd just add for anyone still wishing to try it - the emphasis is not to rush the cooking - this for me is a very slow cooking job - that way as well it does not need a lot of looking after until near the end (last 1/2 hr). 3hrs was how long i cooked it.

[Bobby Bhuna]

i'd just add for anyone still wishing to try it - the emphasis is not to rush the cooking - this for me is a very slow cooking job - that way as well it does not need a lot of looking after until near the end (last 1/2 hr). 3hrs was how long i cooked it.

Hey Jerry, sorry if I came off offensive with my post, having serious woman problems and when I reread my posts that comes through.

I gave mine about 1 to 2 hours on 2 and 3 on the electric hob, using the cooler setting as the paste thickened. I should mentioned here, I divided the ingredients by 4, as it says you can scale. I also took a chefs pinch to be about a half tsp. I added a fair amount to the all but finished Madras but to be honest I just didn't get any new flavours. I sometimes use a half tsp tandoori masala (see CAs madras optional ingredients). I have also experimented with the use of last minute caramalised onion, tomato paste volume and amount of garlic. This didn't work out any better for me. That said, I totally agree that if that gets you closer to your standard BIR madras then that's great, although I'm surprised that given all your experimentation with the things i've mentioned, you haven't also reached a similar taste.