Topic: PanPot's Ashoka Curry Base

[joshallen2k]

Chowie - did you cut the salt in half? If not, you need to be sure to add no salt in the curry.

I personally think its a positive add. A lot of the missing BIR taste seems to center around a slight sweetness and depth of flavor. Don't go more than a tablespoon though in the final curry, as it becomes negatively noticeable after that.

-- Josh

[chowie]

Chowie - did you cut the salt in half? If not, you need to be sure to add no salt in the curry.

I personally think its a positive add. A lot of the missing BIR taste seems to center around a slight sweetness and depth of flavor. Don't go more than a tablespoon though in the final curry, as it becomes negatively noticeable after that.

-- Josh

I sure did, still tastes a bit salty tho, thing I'm not to sure on is if these onions are actually burnt or caramelized, I constantly stirred them for around 20 mins, the taste is strong (not sure of sweet) so the proof will be in the final curry I guess.

[joshallen2k]

Whoa. For me it was least an hour until I even started to think they were caramelized. I cooked on medium-low heat. There's a good chance you burned them instead of caramelized. Mine were a deep brown uniformly, no crispy or burned bits.

Josh

[chowie]

It may have been longer I was not timing, it took a while, I don't have crispy bits but there not soft either, I will use this for now but I think I have over done them a little, I seen the Branston Pickle type pics and was thinking I had to get them as dark as poss to get that look.

[CurryOnRegardless]

I don't have crispy bits but there not soft either,

If the onions have caramelised they should be very soft almost gooey, seems like you may have burnt or even underdone them, its not as easy as it may seem at first you just have to keep trying til you get it right, you will know when you do. It's difficult to give precise advice because no two onions are the same you just have to keep practising until you get the knack but a good heavy pan with even heat distribution is essential and give it plenty of time on low heat, oh yes and be prepared to have the whole house smelling of fried onions...

CoR

[adriandavidb]

Did I read that red onions were suggested for bunjarra?  That type often used in salads. I bought some the other day with the express purpose of using them for this, I noticed they are often seeem quite sticky on the outside where bruised or between layers, I guess that means high suger content, ideal for this purpose.

I'd be interested to know what sort of onions everybody has been using for bunjarra?

[joshallen2k]

I've been using red. Thinking about trying red on the next batch of base. I think that was one the Ashoka chef recommendations.

[Panpot]

Chowie, The onions I found took easily an hour, constantly stirring and yes he recommends red onions for everything because of their quality though uses good old fashioned Spanish in the restaurant. The smell of the cooked Bunjarra and the surplus oil is fantastic. Stick with it everything gets better as you get into the site and the recipes here,best thing since sliced bread.

[RebeccaVT]

I just finished up making the Bunjara, and it smells amazing.  I can't wait to try it in a curry tonight with the base sauce.

I've tried caramelizing red onions before (for an unrelated dish), and wasn't very successful.  They have a thin "skin" between layers, and I could never get it to dissolve or cook away. For this bunjara I used x-large "sweet onions", finely chopped in the Cuisinart.  I cooked them on a medium-low heat until they were a rich, almost chocolate color.  It took well over an hour. 

I haven't tried it in a curry yet, but I can see how it might add that sweet, rich flavor that I associate with Indian restaurants but can't get at home.  I also think it could be really versatile by using different spices blends.

[CurryOnRegardless]

I also think it could be really versatile by using different spices blends.       

Versatile indeed, try it with Stilton cheese on crackers, very nice! It's also worth blitzing a little Greek yogurt (5 parts banjara/1 part yogurt) with it, seems to add an extra dimension to the final dish.
CoR