I've tried several methods of boiling just onions to start the base but this one seems to be about my best yet.... It was just a passing thought that maybe it would be a good idea to keep draining the water off. in 45 minute stages or so....Tried this adding a touch of salt on each re-start and the results were quite noticeable (less harsh and much more appealing) Not heard of this before or maybe I just don't read /ask enough.
I did ask a customer of mine, who was Asian what her thoughts where but the whole idea of onions and water being boiled at all was almost out of the question and only oil should be used........ mmmm? tried that many times and I think I'll continue the way I was until the advice in general suggests otherwise.  Once the onions have gone clear, only then adding the oil with a view to caramelize.
Anyone else tried this?

Quote from: fried on September 10, 2014, 08:48 PM
I burnt my one before last. I cook on induction and all the heat comes directly from below. Very easy to let the bottom catch when boiling for a couple of hours, even if ther's plenty of liquid. I usually give it a stir every 5 mins or so.

Just what I was having trouble with even with gas. Not any more!

Exactly that, burnt onions on the bottom. I can confirm it is not impossible.

As we are running similar posts (by accident, sorry) I'd love you to give it a go. Maybe try your usual base done using both methods and see if there is a difference.

Well spotted! no tomato in this one simply because I was trying something new.
There are also no peppers, coriander stalks, carrot, cabbage, swede, secrets or any other ingredients that have been suggested in the past.
Yes you can add what you like but the results will be different.
The slow cook idea may not be anything new- but for me it is-  I think it made a massive difference and like I tried to suggest, the whole process was effortless. Simply banged it all together with very little chopping and stiring. The times I've almost finished cooking a base only to burn it through a moments neglect.
The recipe would probably make about 8 good size curries but as you can appreciate it depends on what your making.

 Takes time but worth it, all slow cooked in the oven over several hours (no mess, burning or constant stirring) Really is by far the best I've tried so far- but that's just my opinion' Would love feedback should anyone care to try it.

930g Dutch or mild onions
260ml Veg oil
35g fresh ginger
3/4 (three quarter) tsp salt (Maldon or a good quality sea salt)
Oven cook at 120'C for 2 hours

add 25g fresh garlic
oven cook a further 3 hours

1 tsp Turmeric
1 tsp Paprika
2 tsp Coriander powder
2 tsp Fenugreek powder
2 tsp Cumin
2 tsp Garam masala
oven cook again for 4 more hours

After blending to a super smooth consistency I added about 200ml of water and continued cooking a little longer until the oil started to show on top. Bingo!

Yes it takes ages but the onion colour is perfect and so sweet.
I'm sure it could be speeded up somewhat?  but because I was at home for the day anyway, I did each stage with very little effort. The aroma was excellent from the start.

Hope you like it
Spadge.

Veg based ghee is not so good for are little friends the Orangutan... its all to do with palm oil and the destruction of forests! If you do use it, get the cows milk more expensive type. Our lass pointed this out to me. Message researched and taken on board.

Ingredients
Marinade....
1 Large chicken breast cut into bite sized pieces
1 3/4 tsp Tandoori masala powder
3/4 tsp Coriander powder
1/4 tsp Chili powder
1/4 tsp Garlic ginger paste
1/8 tsp Salt (Maldon is best)
1/4 tsp Red colouring powder (optional)
1/2 tsp Veg oil
1 tsp Ghee (maybe try with just butter?)
1 tsp Lemon juice (had good results with lime)
3 Tbsp Yogurt

Method.....

Melt ghee in the microwave and mix the remaining ingredients together then add the chicken
leave at least 1 hour (longer the better, all day ideal)

Arrange on a baking tray (with sides) covered with foil and cook at 180c for 30 mins
Remove foil and char up a little, maybe about 20 mins more + turning occasionally.

For the dip
2 1/2 Tbsp yogurt
1 tsp mint sauce
1/4 tsp Paprika
pinch of salt (Maldon)
1/4 tsp lemon or lime juice
1/2 tsp sugar
2 Tbsp of water... thin down to suit (this is the key to a good sauce)

Hope you like this recipe and I would appreciate any feedback/ideas good or bad.
Please note the dish has a fairly salty bite to it, so reduce salt if its not for you.
Enjoy.

Help! Am I getting this right?
When doing onions for my base sauce I add the 1/2 cup veg oil, about 4 chopped onions and around 1 tsp salt half way through cooking, keeping everything topped up with water so as not to brown them until translucent. Then after maybe an hour I reduce the water content and send the onions a golden colour before continuing the rest of the sauce.
Can anyone let me know if this would be an acceptable method and would there be anything I could do to improve any part of this first stage.
My plan is to strip things back to basics and get every part just as it should be.

Thanks for any advice..... Spadge

Without a doubt most halal butchers will guide you if not supply... I live in Yorkshire and it is never a problem here so just ask and I'm sure you will find it soon. Good luck its worth the effort and truly delicious, also try any west Indian take-aways or butchers for help.