Quote from: 976bar on February 22, 2011, 01:24 PMThe recipe calls for very finely chopped onions, and onions will most certainly disintigrate if finely chopped. I usually cook my curries in the traditional slow cooked method (no base sauces, etc.), starting with very finely chopped onions (we're talking a couple mm cube), and the resulting sauce is of a good thick texture (doesn't need other thickening agents like yoghurt, etc.) and you'll not find any bits of onion.
I don't mean to put a dampner on this recipe, but I have been cooking in general for over 30 years now and I have never known onions to disintegrate in anything.
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