Fried Onion Paste
A pre-made fried-onion paste: onions slow-fried till deep brown and almost-burnt, blitzed to a sticky dark paste.
Overview
Essential base for dopiaza curries, biryanis, and marinades. Fried onions add rich flavor and texture; the cooking oil can be reused in curries for extra taste.
Ingredients
Fat
- Rapeseed oil, for deep-frying (enough to cover onions)
Vegetables
- 2 onions (large), finely sliced
For paste
- Water (or yoghurt), as needed for blending
Method
Stage 1 - Fry onions
- Heat oil in large heavy-based pan over high heat.
- Test oil by dropping a piece of onion; it should sizzle and float.
- Add sliced onions; fry until light brown, about 5 mins.
- Remove with wire mesh spoon to paper-lined plate to drain.
Stage 2 - Make paste
- Once cool, add a little water or yoghurt.
- Blend to smooth paste.
Notes
- Onions will darken further after frying, so remove when light brown.
- Reuse the oil in curries for enhanced flavor.
- Store paste in fridge for up to 1 week.
Serving
- Not served directly; used as ingredient in curries and marinades.
Storage
- Refrigerate paste in airtight container up to 1 week.
- Freeze up to 1 month; thaw before use.
- Store fried onions separately if not making paste immediately.
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