Fundamental Onion Paste
Along with the BIR base sauce, this is another fundamental requirement for creating UK restaurant style curry at home.
2 BIG white onions
4 cloves garlic
3tbs vegetable oil
Pinch of cumin
1. Chop the onion and garlic and then put into a blender. Add just enough water to get the blender going, you don't want it too wet as it'll take forever to cook it out of the paste.
2. Heat the oil in a pan on a high heat (not smoking, just hot). Chuck in the mix. It’s going to spit and crack like crazy!! Don’t worry, just keep stirring.
3. Keep on stirring and reduce this down until it gets dryer then add the cumin and continue frying at a lower heat until it turns into what looks a bit like pizza dough. This takes a while and you have to keep on stirring gently so that it doesn’t burn. If you burn it…it’s gone – start again!
4. Once you have the final product, taste it, it doesn’t taste all that great. Sort of soapy. But that’s good…that is how it’s meant to taste. This paste makes a HUGE difference to the end product. Guard it’s secret jealously!