Nadiya Hussain’s Whole Roasted Onion Curry
This hearty, warming curry dish from Nadiya is packed full of fresh garlic, tamarind paste and onions to create a sweet and full bodied flavour. As seen on BBC2’s Everyday Baking.
From the book
Onions are the starter of every good dish; without them, there is often no base, no sweetness, no foundation. But for once let’s allow the allium to be the main star of the show. When cooked gently, onions are sweet, and here they are roasted to perfection and baked in a simple sauce for a curry that’s conveniently all done in the oven.
|50g||clarified butter (ghee)|
|For the sauce:|
|5||cloves of garlic|
|6||tomatoes, peeled and chopped|
|1 tbsp||tomato purée|
|2 tbsp||tamarind paste|
|1 tbsp||curry powder|
|1 tsp||chilli powder|
You will need: large flameproof casserole dish with a lid, and a food processor.
Start by preheating the oven to 200°C/fan 180°C/ gas mark 6. Take a large flameproof casserole dish (with a lid) that’s big enough to comfortably lay down the onions.
Add the clarified butter to the casserole dish and pop onto the hob to melt the butter. As soon as it’s smoking hot, add the onions, flat-side down. They should sizzle. Sprinkle with salt. Leave the onions on the heat for 5 minutes. Once all the onions have sizzled, pop into the oven and roast for 20 minutes.
Make the quick curry base by adding the garlic, peeled tomatoes, tomato purée, tamarind and salt into a food processor. Add the curry and chilli powders and blitz to a smooth paste.
Take the onions out of the oven and reduce the heat to 180°C/fan 160°C/gas mark 4. Flip the onions over onto their rounded sides.
Pour the curry mixture in and around the onions, put the lid on and place back in the oven to cook gently for 25 minutes.
Meanwhile, cook the rice and chop the coriander.
Take the dish out of the oven and remove the lid. Drizzle on the cream, sprinkle on some coriander and it’s ready to dig into.