Roasted onion curry
Sweet, oven-roasted onions are the highlight of this dish, becoming tender and deeply flavourful as they bake. They simmer in a luscious tomato and tamarind curry sauce finished with a splash of cream and warming spices. Serve warm over fluffy basmati rice, garnished with fresh coriander.
Ingredients
- Double cream50 ml
Instructions
6 steps- 1
Preheat the oven to 190C/180C Fan/Gas 5.
- 2
Put the clarified butter in a flameproof casserole (with a lid) that’s big enough to hold the onions in a single layer and place over a high heat. As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle. Sprinkle with the salt. Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes.
- 3
To make the curry sauce, put all the ingredients into a food processor and blitz until smooth.
- 4
Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3. Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions, put the lid on the casserole and return to the oven for 25 minutes.
- 5
Meanwhile, cook the rice and chop the coriander.
- 6
To serve, drizzle the cream over the onions and sprinkle with coriander. Serve with naan bread, parathas or basmati rice.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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