notbob wrote:
> On 2013-06-21, Jim Stone > wrote:
>> I've been told a good way to thicken a curry is with finely minced onions.
>>
>> What would be a good way to go about this? Finely chop the onions with a
>> knife and then fry? Or blitz the onion in a dry chopper then fry or boil?
>> Or with a small amount of liquid in a blender?
>>
>> How would this most easily and best be done please? Thanks.
>
> When I took a cooking class from a noted Indian chef, she did one dish
> that required a whole lotta onions. I'm talking at least 5 lbs. She
> minced them very fine and essentially sauteed them in a large pot. It
> was a slow process and took quite awhile, an hour or two, because as
> they cooked, they softened and became a coarse mush, like a coarse
> applesauce. The intent and final goal was to carmelize them to a
> golden brown, which she did, but it was a long slow process requiring
> constant attention cuz the cooking temp was low so as to not burn
> them.
>
> nb


I thought Indians didn't eat onions -- that's why they use so much
asafoetida for a spice (because it tastes kind of oniony)

Bob