Quote from: Cory Ander on February 15, 2010, 12:01 PM
If you're after brown, crispy onions (i.e. onion tarka), I think you'd fry them, slowly, in a little oil, until brown and crispy SL.

I love onion tarka CA and especially with daal but that's not what I meant CA. I was referring to the little jars of crispy onion that you can buy in ASDA for putting on sandwiches.

Anyway I did some tonight (see pic above) and they are going on my sandwiches with chicken and mayo for lunch tomorrow.

What this has to do with BIR I do not know, but I think the point was they can be crumbled into powder. Well I can tell you that these onions are dry, crumbly and intensly flavoured and more than capable of becoming powder.

Thanks surge and for pforkes' info they oven as set at 150c and they took a while, maybe an hour or so.

good call surge, I take it this method of drying onions can also make crispy onion pieces, the like of which are put in sandwiches with chicken, mayo etc?

one chef will not however be representative of all chefs

boiled rice takes 10-12 minutes and with a bit of a bit of pre-made base, precooked chicken and some spices you can knock up a curry in less time than it takes to heat a tv dinner in the oven and what's more the quality is incomparable!!

I'd happily be served by non-asians but I draw the line at martians...

done!

Harbut, if you go to your local takeaway you would expect to be served a curry within 15 minutes but that hides what goes on in the background regarding prep or base and pre-cooking meat or chicken.

Quote from: Cory Ander on February 11, 2010, 12:57 AM
To my mind, making a curry is like making a house.  It's built in layers, starting with firm foundations (compare to the curry base).  Without firm foundations, the house will be crap. 

A basic curry is like a basic house, it has minimal architecture (compare with additional spicing) and is dependent on basic building skills (compare with cooking technique).  Without basic building skills the house will be crap. 

If you can build a house, you might be able to build a block of flats which has additional architecture and materials (compare to a madras).  If you can't build a house (because your foundations and building skills are crap) your block of flats will be crap.

So you need to ensure that your foundations and basic building skills are in place before you go building flats, skyscrapers, etc.

Haha, still with me!   

Now my head hurts!  Where's a wall...I want to bang my head on it!......   ;D

CA for poet laureate?

Phew!

I went to the trouble of typing the previous post when I should just have done this:

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

OK I've just checked Bruce Edwards' Curry House Cookery update and this is his recipe for a "standard" or "medium" curry.

Ingredients

1 Cook's spoon (about 4 tbsp) oil
a little finely sliced red or green pepper (or both)
1 tsp. spice mixture
1/4 tsp. chilli
1/4 tsp dried fenugreek leaves
2 pinches salt
1 portion (7 oz.) curry gravy (see BE recipe in base section)
cooked meat or chicken
coriander leaves

Method


- heat the oil in a frying pan and add the sliced pepper
- when this starts to sizzle, add the spice mixture, chilli, fenugreek leaves and salt
- add them all at once or in quick succession otherwise the first in the pan may start to burn
- stir the contents of the pan for a few seconds, then add the curry gravy and mix well
- next some meat and a little of the sauce it was cooked in and stir well
- simmer for two or three minutes, a lot of oil will rise to the surface
- this can be spooned off before you add the coriander leaves and serve

Spice Mixture (by volume)

8 parts ground coriander
7 parts ground turmeric
5 parts ground cumin
4 parts curry powder
4 parts paprika (optional for colour only)