Fried onions and onion paste

Fried onions and onion paste

By
From
The Curry Guy

It’s no secret that fried onions taste amazing. They are an essential ingredient for dopiaza curries and biryanis and also work well in marinades. You can even blend the onions with a little water or yoghurt to form a paste that can be added to almost any curry to make it a little more interesting.

Don’t throw the cooking oil out. Use it in your curries instead of plain oil – remember those layers of flavour I was talking about? Well this onion-infused cooking oil is a good one.

Ingredients

Quantity Ingredient
rapeseed oil, for deep-frying
2 large onions, finely sliced

Method

  1. Heat enough oil for deep-frying in a large, heavy-based pan over a high heat. Test to see if it is hot enough by dropping a piece of onion in the oil; if it sizzles immediately and floats to the top, the oil is ready. Add the sliced onions and fry until they turn light brown, about 5 minutes. They will continue to cook once out of the oil so be sure to get them out when they are still light brown in colour.
  2. Using a wire mesh spoon, remove the fried onions to a plate lined with kitchen paper, to soak up the excess fat. Store in a cool, dry place in an airtight container until ready to use. These will keep for up to a week.
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