I'm wondering whether you used red onions as these are much sweeter and less pungent than other varieties.

Red onions are best used sliced in the final curry as they require little cooking eg: Jalfrezi, Dopiaza etc ...

See here for more strange stuff

https://curry-recipes.co.uk/curry/index.php?topic=2446.msg21482#msg21482

I tried using them fresh last year, but as Haldi says, might as well be dandelion leaves - okay for Guinea Pigs I suppose!

Drying fresh fenugreek leaves in the airing cupboard magically transforms them into good quality methi (with a silent h), and they then give off that lovely curry aroma. I'm still using stuff I grew from fenugreek seeds last year.

https://curry-recipes.co.uk/curry/index.php?topic=2446.msg24758#msg24758

SnS  ;D

See here

https://curry-recipes.co.uk/curry/index.php?topic=2208.0

Quote from: currymonster on February 22, 2009, 01:46 PM
Hi All,

I really fancy having a go at this base today but my problem is I've got no carrots and the shops are closed (Sunday). Do you think the flavour would be wildly different if I left them out? Could I or should I substitute something else or increase one of the other veg? Should I just forget it for now?  ;D

Hi Currymonster

A bit late coming back - sorry.

No, carrots are important - as are all the other ingredients.

Regards
SnS

Add chilli powder ... or for an extra boost add extra hot chilli powder ...
or add finely chopped green or red chiles

Quote from: currymonster on February 20, 2009, 06:04 AM
At the moment its Vindaloo. Now that you mention it, can anyone point me in the direction of their favourite Vindaloo recipe?

I use a Madras recipe but add extra hot chile powder (plus a boiled potato)

My regular is Saffron's Tiger Prawn Jalfrezi - vindaloo hot with extra chiles & extra coriander - definately addictive.

Hi Kendo

Most good supermarkets (and Tesco) will sell 'methi' leaves although it may be labelled as 'dried fenugreek leaves'. These are well worth buying and even better if you can grow your own.

Regards
SnS

Of course I am  :