If you’ve read the introduction to this series of postings about how to make a British Indian restaurant curry at home, you’ll have seen that there are a couple of basic things to make before you get started on making the curry itself.
- 2 large white onions, chopped
- 4 cloves garlic, chopped
- 3 tbsp vegetable oil
- Pinch of cumin
- Pinch of cinnamon
Place the raw onion and garlic into a food processor. Add enough water to come about halfway up the side of the blender and blend until very smooth.
Heat the oil in a pan on a high heat, adding the mixture. (Watch out as adding water to oil will make it spit.)
Reduce the mix until it gets drier then add the spices and continue frying until it turns into what looks a bit like bread dough. This may take some time but it’s worth persevering.
This is your onion paste which you’ll need later to make the basic curry.
This is easy. Simply combine equal amounts of cumin powder, coriander powder, garam masala and dried fenugreek.
OK, now that you’ve got your onion paste and your spice mix, you can set them aside for now. The next step is to make the basic curry sauce.