Curried Onions Recipes

CURRIED ONIONS

Steps:

• Wash and finely chop onions.
• Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
• Add chopped coriander leaf. Serve with pita bread or toast.

CURRIED BEEF & ONIONS

Steps:

• Cut steak diagonally across grain into thin slices.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 3 minutes.
• Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
• Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
• Remove from heat, and cool slightly.
• Stir in yogurt.
• Serve over rice.
• Garnish with cilantro, if desired.

CURRIED ONIONS

Steps:

• 1. Strain onions to remove any excess water.
• 2. In a saucepan melt the butter.
• 3. With a fork or whisk stir in the flour. Blend until combined.
• 4. Slowly stir in milk.
• 5. Constantly stir until thick.
• 6. Stir in curry powder.
• 7. Taste. Add more curry if desired.
• 8. Fold in onion.
• 9. Serve hot or store and reheat.

CURRIED POTATOES AND ONIONS

Steps:

• Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

CURRIED ONION SOUP

Steps:

• Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
• Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
• Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
• Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
• Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.

CURRIED PICKLED ONIONS

Steps:

• Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
• Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
• Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.