Topic: Curry2go Onion Sauce

[JerryM]

finally got to making Julian's onion sauce.

don't seem to have a link for it on this site and used his site to get to youtube (http://www.curry2go-online.com/index.html).

i left out the cloves as they aren't BIR for me. rest was 2 spec.

i used black cumin to give it an edge on the taste front. i think getting the cinnamon qty is quite critical - you don't want too much.

the taste is quite different to what i expected and sits well with me. you would not eat it on it's own but that's not what it's intended for. it's a doddle to make. i removed the whole spice after it had cooled as i transferred to a storage container.

i'm so far well impressed with the sauce and feel it's something i will use a lot. has anyone else used it or got any further tips on it's use.

aiming to make a balti this week to try it out.

Half Batch


i also got a jar of pasco balti paste. it tastes really good. i've had the pataks version in the past and not been impressed. the pasco i would certainly buy again.

[Tommy Timebomb]

I also have considered making this and like you wondered of how to put it to good use.
Do you think this could be frozen Jerry as this is what has put it on hold for me.
A Friend of mine insists onions turn bad in some manor when frozen but I'm not convinced...
Maybe I'll make that question my google mission for this sunday morning being the sad git I am.  

[JerryM]

Do you think this could be frozen Jerry as this is what has put it on hold for me.

Tommy,

you've read my mind. i use ice cubes for most (g/g, bunjarra, red masala, yogurt). the texture makes this not suitable for ice cubes. i need to find some small 1 portion plastic pots.

i am 100% confident it will freeze no problem.

Curry2go says it goes into dopiaza, balti, biryani (i think the curry sauce). these sound fine to me 2. it's just that having tasted it i feel it's very versatile and quite a few more dishes would benefit from a small addition.

we will just need to work on it to establish fully where it works well and where it doesn't. i think of it as an opposite to bunjarra which will be my starting point ie not to use in dishes that work well with bunjarra.

[Secret Santa]

Why is it called "onion sauce"? It just looks like standard pre-cooked onion and green pepper in a bit of juice.

[Curry Barking Mad]

Why is it called "onion sauce"? It just looks like standard pre-cooked onion and green pepper in a bit of juice.

I also don't get this being called a sauce.
Pre cooked onions and pepper mix is a common method for speed and this to me is just another recipe for such or am I missing something?

[curryhell]

Was looking into the use of this the other day.  CBM includes a recipe for it in his e-book and as SS describes it the pre-cooked onions and peppers are clearly visible in many of the restaurant vids posted by CBM and CT.  If i were to make this i'd be freezing it in those little pots your mint sauce and raita come in. I recycle these for my masala sauce.
Keep us posted on the results Jerry. Will be interesting to see what this brings to the party ;D

[Whandsy]

I have used this and been fairly impressed with it, i made it to spec so the onion was in halves which is how i like onion in curries. I initially didn't like the sauce on its own but when added to a curry it did add extra depth (imo). It freezes no problem either 

W

[Tommy Timebomb]

Now that I have seen it referred to as "pre-cooked onion and green pepper" I do actually recall making this a few years back and yes it was from Micks ebook.
My recollection back then was that I was not to grips with the base gravy and my curry skills were none existent at that time. (Not to say I'm an expert now but I'm working on it)
As pointed out, the same thing but a diffrent name. Time to give it another try I think!

[JerryM]

i tried the onion sauce in Dipuraja's Balti. it tasted pretty good. i also made a mogul with it and felt the result poor c/w the spec pre fried. i have 2 off portions frozen to explore it's use further.

Balti is not the ideal test for it for me personally as Balti is one of the dishes i've never got right (alum rock road and the like version). my preference would remain for pre fried onion and green pepper slices.

i can see the sauce working in say dupiaza to give the soft onion part of the dish.

i am pretty sure 3 types of "onion green pepper" exist (par boilled chopped, pre fried sliced, curry2go sauce).

for home use and conscious of prep time i can't see me making it. it does add another layer of flavour - i just don't make the dishes where this would be needed.

well pleased i tried it out as it helps put my mind at rest on things made in BIR (pastes, sauces) that could end up on a selective basis in the various mains. red masala being a good example of overuse.

[JerryM]

i used 1 off of my existing 2 off frozen "double" portions last night cooking 2 off mogul.

the advantage of having onion/pepper frozen worked well - reducing the prep which is always appreciated.

the 2 off mogul tasted better than i recalled from the last make.

needless to say i'm more undecided on the sauces merits. going to have to cook same dish with fresh to try and get a better feel for the difference (taking into account the time saving and convenience).