Hello Mamta

having just made a chicken Currie with your basic curry sauce,

just wondering about the stage that says"Peel onions, ginger and garlic and chop finely or grind in a food processor " , i had to put a little water with in the food processor to grind onions etc , therefor when it came to fry, it was more liquid, obliviously it did not turn "golden brown ".

Is it just a case of too much water at the start ?.

But saying all that the Chicken Currie (i added yogurt & cashews and sliced tomato),Bombay potato's,rice ,was lovely yum yum

Thanks William

I finely chop onions in a food processor and have never needed to add any water in order to do this. Am curious, why did you need to add water?

The onion doesn't need to be chopped/ or ground so finely that it's a puree - just finely diced.

:)

If you make onion chunks a bit smaller, then you don't need to add water. Large chunks are sometimes difficurlt to chop, they keep getting stuck in the blades, specially if you are using a blender and not a food processor.

I see .. thx all i only have a blender,must chop the onions etc smaller,

tasted nice anyway

Thanks William

ps, great site Mamta for advice and recipes

I forgot to say that if you do have to add water, it is more like a paste. It will takes a bit longer to fry the onion paste and will need more oil to fry it in, but it will eventually turn brown. The gravy will actually be smoother and taste nicer.

In restaurants, they sometimes fry chopped onions deep brown in lot of oil (deep fry) and then grind it to make a paste of it. In home cooking, most of us tend to keep the oil/fat content lower and not use restaurant methods.

Mamta

William, you might find it easier not to use the blender but simply to chop/dice the onions by hand...

again thanks all ,useful info.

William