Topic: I think I may have it?

[onion]

Hi onion.

I'm looking to make smaller batches because I don't want to freeze in bags and have the spices taint other foods in freezer.  Yours seems a smaller size and could be kept in the fridge in a couple of Kilner jars for 10 days or so.

Can I ask you how many meals it makes and how big are the onions exactly in diameter?

Hi There

It makes enough for about four or five individual currys, the onions are about the size of a tennis ball. Let me know how you get on.

Cheers

Onion

[onion]

I've just noticed there is no ground corriander in either the base or the final recipe.

I've never made a curry without corriander so can't imagine what this would taste like.

Hi Paul

There is no ginger either, however in my opionion it tastes fantastic, there is only one way to be sure!

Cheers

onion

[George]

Thanks for the recipe.

Also, echoing someone else's question, do you have weights for onions, garlic and carrots, please? That's in order to give a fair chance of being able to recreate your recipe.

[onion]

Thanks for the recipe.

Also, echoing someone else's question, do you have weights for onions, garlic and carrots, please? That's in order to give a fair chance of being able to recreate your recipe.

Hi George
I have never weighed the onions, they are a little bigger than a tennis ball

Cheers
Onion

[fader]

Something I have noticed from my attempts - 'less is more!
I started with bruce edwards advice and made a very basic gravy, even more basic than yours, and started making curries with it. My ingredients are not too dissimilar to yours onion and interestingly the resulting dish tastes more complex than it actually is. Every time I fancy a curry now I try adding one extra thing to check the difference.
No revelations yet from this method but I have discovered something. One evening I quickly made a curry for work the following day and it had the taste and aroma I have been searching for. It had it in bucket loads and I was very, very, very delighted. I even posted the recipe on here in the section for Pathia.
What still eludes me is where it came from, I followed the same recipe and process as before but something special happened that time because so far I have not been able to recreate it.
It has to be technique or temperature because the ingredients did not change at all.

Have you tried using lime instead of lemon. Better IMHO.

Good luck