Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: daveeb on July 02, 2015, 10:02 PM
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Hi chaps, been a while since I've been on - but ready to try again (sigh) on the quest.
My first Request I'm after ( there will be more I'm sure) is onions.
I don't like a curry with no sweetness and a true base should have sweetness come from the onions not from having to add sugar or sweetener etc - I've made my first batch of base in ages using mild Dutch onions (the big ones that normally come in threes in smkts) and there was no sweetness at all.... So....
What success have you had with different onions (red, std, large mild, cheap)? Does how you cut them make a difference in relation to sweetness - can they all go sweet and it's down to technique? or are some just sweeter than others?? your experience would be appreciated.
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Hi daveeb I can't recommend Jb's base gravy enough, it's tried and tested and the go to base for many members. He was informed at the time if I remember the type of onions make no difference but white onions are standard in BIR base gravy.
Here is the link for you. If you follow this to the letter you can't go wrong.
http://www.curry-recipes.co.uk/curry/index.php/topic,13136.msg107716/topicseen.html#msg107716 (http://www.curry-recipes.co.uk/curry/index.php/topic,13136.msg107716/topicseen.html#msg107716)
Let us know how you get along.
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HI Daveb,Always use the onions I buy from the Indian market.They're Dutch,sweet and easy peel.We use them for everything ,although we use large Spanish in cheese/onion cobs.Good luck Geoffbrick
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Just out of interest all my onions come from Aldi, the four large ones in an orange net! I have always found them perfect for gravy.
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Ive been getting my onions from the Indian store, 4kg sack normally, but they sell larger sacks.
English class II, you do get some bad ones in there occasionly but they do the job well
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My local Store has just started selling sacks of onions Andy, think I will try them out for a change! I have brought bulk onions many times from the market, but like you I find a lot of rejects hiding in the nets.
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Lidl's Oakland (Dutch) onions are particularly bad at the moment - soft, squidgy and loosely-packed skins from the outer to the core.
I just made a new batch of JB's base the other day and it took 3.5kg unpeeled onions to get a usable 1.5kg for the pot. Not brilliant, although the resulting gravy turned out OK.
Slightly off-topic, but not unconnected, I bought some of Lidl's onions last time I was in France and they turned out to be Australian onions. Exactly the same thin-skinned type as you would buy out of Coles etc!
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Hi Naga, I now don't use lidl to shop in but remember they used to sell bulk sacks of onions, these were always good quality and price!
Don't really know why they stopped the supply?
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The big sacks of Onions are one of Lidls specials (like XL week), so not available every week.
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Thanks for that Info Martinvic, I may go and inquire when they will return ;)
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Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search- :D
cheers Chewy
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I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.
London.
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Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search- :D
cheers Chewy
The big sacks in our Asian stores are always labelled English Class II, whether they are or not remains to be seen
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I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.
London.
snap!
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Like a lot of others here I always buy a big 4/5 kg sack of English Onions from our local Asian or a supermarket. Morrisons have 5 kg for
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I've made my first batch of base in ages using mild Dutch onions (the big ones that normally come in threes in smkts) and there was no sweetness at all....
If you're not getting any sweetness then you're not boiling them long enough.
From experience I've found any type of onion will break down into sugars if you boil then simmer them long enough, when this happens the water turns a white creamy colour.
The thing with a base is that once you add spices initially, then it's hard to see this change due to the colour of the spices mainly tumeric.
If you're not sure just boil the onions until the onions break down as described above then add the rest of your base mix and simmer for another hr or two.
Or just do as I do and simmer the base for at least 4 hrs, then leave to stand over night cooling down slowly before blending it.
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FYI
Its the end of the old season onions now. The new crop should be kicking in any time soon
Regards
Mick