Onion relish

[Curryandchips]

Ok the situation is this, had a few drinks, someone says fancy a curry, and there you are, pondering the menu with a plate of pickles and chutneys with poppadoms....

And that gorgeous onion relish which you just want to eat and eat and eat ...

but does anyone have a recipe (please !)

[Curryandchips]

[MikeB]

Try this site Curry

http://www.madgeandgeoffrey.co.uk/

and here's one recommended by Tim

http://www.mamtaskitchen.com/


MikeB

[Hex]

Mike (and Curry)

Thanks very much for this - the first one is brilliant.  I already make the base sauce as they describe from a recip on another site but the variations will please my lovely husband no end.

[MikeB]

Don't make any mistake, I'm not fishing or anything, but what time do you serve dinner ;D ;D ;D

[supersprout]

Fresh onion relish from Bradford:

Chop or slice onion
Mix yoghurt and mint sauce concentrate ::) so you get a bright green sauce
Mix and serve with a slice of lemon and chopped chillis

It's delicious, honest!

[Curryandchips]

Thank you for those links Mike, they sound delicious, once the coriander and methi (fenugreek) become available, then I will be in heaven ... Thank you for your Bradford recipe too supersprout, that also sounds excellent with pappadoms, or perhaps aloo paratha?

I am glad other people share my tastes Hex, sometimes I think I am unusual in enjoying food as much as I do.

[Hyacinth]

Fresh onion relish from Bradford:

and mint sauce concentrate ::) so you get a bright green sauce

My mint sauce concentrate - without the day-glo colour of commercial stuff - whizz up mint leaves with white malt vinegar in a blender.....keep adding mint leaves until the blender engine starts to groan in protest....bottle (or do I mean 'jar'?) Keeps forever, or would if... ::) ;D

[Hex]

I am fascinated by food!  Only really learnt to cook a few years ago but enjoy it and do it reasonably well now.

Have a go at the base sauce and work from there.  It makes take away standard curry.  My OH refuses to have a takeaway any more as these are better, especially as you are in control of the quality of meat that goes in.

It is a pain doing the big batch but once they are in the freezer they make the best possible ready meal after work.  It doesn't smell as bad as they suggest  ;)

I was reliably informed that the classic tandoori sauce is just plain youghurt with mint sauce, sometimes a little turmeric for colour.  We do plain yoghurt, lemon juice, dried mint, and finely chopped mild onion and/or cucumber for a dip. Finely chopped onion, seeded toms, fresh coriander mixed with some olive oil and lemon juice is the other one.

[Hyacinth]

...  sometimes a little turmeric for colour. quote]

omit the turmeric if you've crowns that are plastic rather than porcelain - stains the teeth day-glo yellow - so I'm told ;D ;D ;D (laughing with flashing white teeth, you note)...oh OK, more like this :D......or possibly this :)

;)Lishka