Home Cooking 7

When to make a curry paste?

LiamKeane | Apr 30, 2012 05:53 AM

I am cooking a cauliflower curry according to a very simple and quick recipe that I have used before. All I do is saute some onions, garlic and ginger, then add some dried spices and allow these to cook for a few minutes to bring out the flavour. Finally I throw in tomatoes, chickpeas and cauliflower, simmer and serve. My problem is that today I'm cooking for someone who won't eat onions, (or at least not if she can see them!). So, in the hope that I'll be able to slip the onions by my fussy guest, l've decided to blitz the fragrant little devils into a curry paste, along with the garlic and spices, and proceed from there. My question is should I do this before I've started cooking, as I think is usual with curry pastes, or should I do my sauteing, add the spices, and then blitz everything up before lobbing in the rest of the ingredients? I know it would be simpler to make the paste from uncooked ingredients but I'm not sure you get the same depth of flavour from frying a paste.

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