On 6/21/2013 5:56 AM, Helpful person wrote:
> On Friday, June 21, 2013 6:11:55 AM UTC-4, Jim Stone wrote:
>> I've been told a good way to thicken a curry is with finely minced onions.
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>> What would be a good way to go about this? Finely chop the onions with a
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>> knife and then fry? Or blitz the onion in a dry chopper then fry or boil?
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>> Or with a small amount of liquid in a blender?
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>> How would this most easily and best be done please? Thanks.
>
> You cannot thicken a curry with onion, but you can give the sauce more substance. The method to use is to put a combination of onion and ginger and a little water in a blender. Put some oil in a your pan and fry on medium heat until the oil starts to separate. Then add your other ingredients as required. To thicken add some yogurt later in the cooking process. Spices can be added before, at the same time or after the onion mixture.
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> Just Google Indian cooking for more information.
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> http://www.richardfisher.com
>

At the risk of being obvious, a slurry of water and cornstarch does
wonders and adds a nice velvet texture.