Currys - blackened onions??

dinahsmum · 15-03-2006, 12:47 PM

OK - I'll add a commendation for the blackened onions. They added colour and a 'richness' to the sauce, with no discernable onion flavour.

EmmaG · 15-03-2006, 01:05 PM

DM glad you liked them

dandysmom · 16-03-2006, 03:57 AM

Oh, Emma. I just TODAY saw your post of the 7th kindly offering to send me some curry paste, you must have thought I was SO rude not to have replied!

I wouldn't want to put you to all that trouble, but thank you so much for the offer. I've been researching curry paste tonight on Google, & am confused at so many varieties: red, green, Thai, sour...one of the sites said green is hotter...I love very spicy...think that's what I would like. One of the brands listed here is Patek's...have you ever heard of it? I might just go ahead and order one at random & see what I think, they're not very expensive. And have been interested that the blackened onions tend to thicken & intensify the flavor...my recipe for shrimp curry used a bit of flour for thickening; think I migt try the onions...over the years I've gotten very good at cutting down a recipe to a single serving; have cooked for one since my Dad died in '64! Again, thsnks, Eileen

EmmaG · 16-03-2006, 08:51 AM

Hi Eileen,

No I didn't think that you were rude

Yes I use the Pataks range which is very good.

yola · 16-03-2006, 11:16 AM

Patek's is one of the best - very authentic and it's actually an Indian company so bound to be good

I did blackened onions in my curry again last night (was a bit braver this time and actually made them VERY dark), and both hubby and I thought it was one of the best home-made curries ever! I let him into the secret and got a very blank look in return. Bless

EmmaG · 16-03-2006, 11:40 AM

Good to hear you liked them as well Yola, you cannot really taste them can you? I was very doubtfull when I first tried them but now I won't be making currys any other way

dandysmom · 16-03-2006, 10:13 PM

Quote:

Originally Posted by yola

Patek's is one of the best - very authentic and it's actually an Indian company so bound to be good

I did blackened onions in my curry again last night (was a bit braver this time and actually made them VERY dark), and both hubby and I thought it was one of the best home-made curries ever! I let him into the secret and got a very blank look in return. Bless

Thanks, Yola; do you use the green or the red? I want the hottest...

EmmaG · 16-03-2006, 10:17 PM

Dandysmom, this site might help you decide which one you would like

http://www.pataks.co.uk/

dandysmom · 17-03-2006, 04:15 AM

Thanks, Emma, that was an interesting link!! Am still shopping around on Google, but definitely think it will be Patek's

deester · 27-03-2006, 08:47 AM

My sweet potato and chickpea curry worked well with the blackened onions and i will add them again. Thanks for the tip.

I'm making a king prawn chinese curry tonight, do you think the blackened onions would work with that?

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