Topic: How do I Blend a Curry Base?

[Dirk]

Hi. I have been using the recipes on this site for a while now and have made some ok dishes. One problem I always have when making a batch of base sauce is that I can never get it smooth. I have gone through 3 hand blenders by burning them out! Last night I even boiled the onion mixture for 5 hours to make absolutely sure that the ingredients were completely soft. This morning I spent half an hour trying to belnd it until smooth and burned out another blender . . and I still have lumpy sauce!! Has anyone else had this problem?

[Cory Ander]

I allow the base to cool (otherwise it splurts out all over the place!) and use one of these:



I also have a (domestic) hand blender but find that it doesn't do anywhere near as good a job as the above.

[PaulP]

Hi Dirk,

I don't usually have this problem unless the base contains whole seeds like cumin or corriander. I use a 400 watt braun stick blender.

Don't run a hand blender for too long as they can overheat.

It is more work and mess but you can use an upright jug blender. The motors in these usually have a cooling fan.

[Dirk]

Thanks for this. I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me. I tend to find it is the onion that doesn't blend properly. This time I ended up with kinda mashed onion at the bottom of the sauce. It tastes ansmells fine but I just keep getting lumpy curries!!

[Cory Ander]

I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me.

Yes, for this one (1.25 litre maximum capacity), I blend about 750ml at a time, so blending of several batches is required.

[Mikka1]

Dirk I had the same problem at first. The onions need to be very well cooked indeed. Almost sloppy before attempting blending. Of course this will depend on your choice of base but I'm sure you will get there.

Good luck.

Thanks for this. I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me. I tend to find it is the onion that doesn't blend properly. This time I ended up with kinda mashed onion at the bottom of the sauce. It tastes ansmells fine but I just keep getting lumpy curries!!

[Dirk]

Could the type of onion used alter the smoothness of the base? I use large everyday onions from the supermarket.

[PaulP]

Any type of onion will eventually go soft. Maybe you aren't chopping the onions up enough or maybe you haven't cooked the base for long enough.

[Dirk]

For this batch I cooked the base for 5 hours to make sure it was soft enough! I then left the base in the fridge overnight and brought it back to the boil this morning before blending. I don't actually chop the onions though as most recipes say to quarter them.

[Mikka1]

That's your problem.
I guess your blended from what you are saying? I don't know what to suggest other than thinning it out a little and letting it stand for a while? I'm of course assuming that it has a lumpy texture?

You know sometimes it just doesn't matter so long as there is no bitterness? If not then I'd add a little water in there during cooking, I'm sure others might have some suggestions too?

I don't actually chop the onions though as most recipes say to quarter them.