Topic: Newbie Curry Cook.

[t-c]

Hi All.
I'm tc, I'm quite new to cooking curries, spent more time reading curry recipe books which seem to be growing by the week  ;D

Because I don't have the knowledge some of you folks have out there, for now I'll keep to low postings, until I've grown in confidence with the curry cooking.

One question I'd like to ask. I've read a few threads about onions, but is there much difference in using red onions, other than the obvious, they tend to be sweeter, colour..

Thanks. tc

[976bar]

Hi T-C and welcome to the forum,

The majority of Onions used will be Brown Onions for the bases etc and most curries.

I use Red Onion when making an Indian salad of Onion, Cucumber, Tomato and Coriander (finely chopped) which you'll find is served up when you order poppadoms in a restaurant (Regions vary)......

But really, it is up to you and you're personal taste....

You'll find everything you need on here to create your favourite curries, from base sauces to the curry recipes themselves....

All I would say is, follow the basics, then once you are confident with that then adjust the ingredients to your liking

Good luck

[Zed666]

I find red onions lack the punch to be of any use in a curry/base.

The only time I use red onion is as above, in salads and sandwiches where their mild flavour compliments everything else.

Z.

[Stephen Lindsay]

I use Red Onion when making an Indian salad of Onion, Cucumber, Tomato and Coriander (finely chopped) which you'll find is served up when you order poppadoms in a restaurant
Good luck

976bar I'm thinking of making this as it sounds tasty - would you say you combine pretty equal quantities of these veg?
Do you add any dressing, e.g. lemon juice?

Steve

[976bar]

I use Red Onion when making an Indian salad of Onion, Cucumber, Tomato and Coriander (finely chopped) which you'll find is served up when you order poppadoms in a restaurant
Good luck

976bar I'm thinking of making this as it sounds tasty - would you say you combine pretty equal quantities of these veg?
Do you add any dressing, e.g. lemon juice?

Steve

Hi Steve,

No, just equal amounts of the vegetables and coriander, and I cut them up into probably 1/8th inch pieces and just mix them together with the finely chopped coriander. Some people soak the onions first, but if you use red onion it's so mild and sweet it doesn't need it.

I quarter the cucumber and cut out the center seed part otherwise it becomes too watery and mushy, the same with the tomatoes, I only use the outer flesh, not the inner seed part.

You can also thinly slice the onion instead of chopping it which will give some different texture to the dish.

Some people also sprinkle with Paprika, but I find it's just nice and refreshing on it's own .

I used to have some pictures of the finished dish but since I changed laptops, they have dissapeared

But it's a lovely accompaniment to Poppadoms, Chicken or Lamb Tikka, Tandoori dishes, Chicken Chaat etc...... and also serve with chilled mint yogurt sauce

[chewytikka]

One question I'd like to ask. I've read a few threads about onions, but is there much difference in using red onions, other than the obvious, they tend to be sweeter, colour..

Thanks. tc

Welcome to cr0 tc
Yellow Onions - these varieties are usually the sweetest, with gold skin on the outside and off-white or light yellow flesh on the inside,
usually the best varieties for cooking, especially for your curry base.
Red Onions - these onion varieties are traditionally eaten raw on sandwiches or in salads, typically have red skin and red and white flesh, very crisp, don't typically store very well.
I do use red onions in my curry dishes, when I need big chunky bite size onions, their great in Jahl and Bhuna style dishes.
I think their also better in Bhajis and Tikkis, because of their crunch.
I usually go for Red Barons, which are actually red, but I picked some large purple ones at Aldi, which were really good all round and cheap.

I would say not to use red onions in your curry base, as they do not dissolve the same as yellow onions.
cheers Chewy

[t-c]

Hi folks.
Thanks for making me welcome, and your advice on the red onion. In future I'll just use the white onion.

Tonight, I made Admins recipe http://www.curry-recipes.co.uk/curry/index.php?topic=1894.msg16359#msg16359
And its turned out fantastic, so thanks to him for a great recipe.

[Stephen Lindsay]

I use Red Onion when making an Indian salad of Onion, Cucumber, Tomato and Coriander (finely chopped) which you'll find is served up when you order poppadoms in a restaurant
Good luck

976bar I'm thinking of making this as it sounds tasty - would you say you combine pretty equal quantities of these veg?
Do you add any dressing, e.g. lemon juice?

Steve

Hi Steve,

No, just equal amounts of the vegetables and coriander, and I cut them up into probably 1/8th inch pieces and just mix them together with the finely chopped coriander. Some people soak the onions first, but if you use red onion it's so mild and sweet it doesn't need it.

I quarter the cucumber and cut out the center seed part otherwise it becomes too watery and mushy, the same with the tomatoes, I only use the outer flesh, not the inner seed part.

You can also thinly slice the onion instead of chopping it which will give some different texture to the dish.

Some people also sprinkle with Paprika, but I find it's just nice and refreshing on it's own .

I used to have some pictures of the finished dish but since I changed laptops, they have dissapeared

But it's a lovely accompaniment to Poppadoms, Chicken or Lamb Tikka, Tandoori dishes, Chicken Chaat etc...... and also serve with chilled mint yogurt sauce

Cheers 976bar that's really helpful

 ;D