Topic: Caramalised Onion Paste

[guitarmanguitar]

How do I make this?

CArl...

[Razor]

Hi Carl,

Depends on what your trying to make.

This is a link to Panpots Bunjarra paste http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0

But if it's just a simple onion paste that your after heres mine http://www.curry-recipes.co.uk/curry/index.php?topic=4721.0

Panpots is by far the more technical onion paste and as a result, should taste better on it's own.  I have to admit, I struggled with it.  It can go from great to burnt within an instant.

Do you want to use it in your curries?

Ray

[guitarmanguitar]

Thanks Razor,

I noticed in one of the Madras videos that onion paste is used.

So thanks for this.

Think I'm gonna use yours....Sounds good.

CArl...

[Razor]

Hi CArl

Just reading through my last reply on this, I feel that I've done Panpots paste a disservice. 

What I should have said was, Panpots is a bonafide onion paste (Bunjarra) source from the Ashoka in Glasgow.  Many members have a lot of success with it.  My onion paste was born out of my inadequacies of not being able to replicate Panpots recipe.

If it's authentic BIR onion paste that you're after, Panpots is the one but, if it's a quick cheats version you want, then by all means, go for mine.

Ray

[Panpot]

Razor, thanks for making the distinction and for posting your "cheats" version. I will have a go at it myself when I find myself in need of a curry but everything is in the freezer and I need a fix urgently. PP

[Razor]

Hi PP,

Please by all means give mine a go.  I'm quite certain that the Ashoka will give you personally better results but like you say, my cheats version certainly helps out when your in a hurry for a curry.

Ray

[guitarmanguitar]

Hello Razor,

Panpots doesn't look all that difficult to be honest.

Having spent many years messing with recipe books.
Gently frying bay leaf etc has become a fine art for me, & something which I am accustomed to. So I may well give the more authentic one a shot.

One other question I have is.

I have both Ginger, & Garlic paste ready made in jars.
Is there going to be a big difference to the finished dish if I was to use this. Instead of the freshly ground ones?
Are our taste buds really that sensitive?

Once again, many thanks for taking the time to answer my questions.

CArl...

[Peripatetic Phil]

I imagine it depends on how the garlic and ginger have been preserved.  The pre-bottled ones that I have tried (from See Woo in Charlton) use vinegar as a preservative, and you can detect that in the finished dish, although not necessarily detrimentally (by which I mean that there are some recipes for (e.g.) vindaloo that call for vinegar, so in such a dish it could be a plus rather than a minus so long as you remember to reduce the quantity of explicitly added vinegar).

[guitarmanguitar]

I imagine it depends on how the garlic and ginger have been preserved.  The pre-bottled ones that I have tried (from See Woo in Charlton) use vinegar as a preservative, and you can detect that in the finished dish, although not necessarily detrimentally (by which I mean that there are some recipes for (e.g.) vindaloo that call for vinegar, so in such a dish it could be a plus rather than a minus so long as you remember to reduce the quantity of explicitly added vinegar).

Interesting.

So, have we got a recipe for making our own Ginger Garlic paste?
What's the ratios?....eg 50/50
How long does it keep?

[Razor]

Hi Chaa,

Again I point you toward the Ashoka G/G paste http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0

There is an alternative method.  Simply blend your prefered garlic to ginger ratio in a little water then either store in a clean jar in the fridge, covering the top of the paste with oil or, place the paste an ice cube tray, and use one cube for each recipe when you need to.

Just a quick point on the fridge method, it will start to take on a green colour as the day's go by.   I don't know why, maybe some of our more technical foodies can explain that one?

Ray