Denseman on the Rattis

Formerly known as the Widmann Blog


Cooking for a large family

Onions for 7?
Originally uploaded by PhylB

Yesterday, I decided to make curry sauce
for more than one or two nights.

So I made a quintuple portion, which should feed about 80.

Here is the recipe in case you’re interested:

    • 300 ml olive oil
    • 5 kg onions
    • 25 ml salt
    • 250 g fresh ginger, coarsely chopped
    • 250 g garlic, coarsely chopped
    • 7.5 litres water
    • 5 drained tins (1125 g) of tomatoes, blended
    • 25 ml tomato paste
    • 25 ml turmeric
    • 25 ml paprika
  1. Cut the onions into slices and fry them for ten minutes in 225 ml of oil, then add the salt and fry them for another twenty minutes.
  2. Add garlic and ginger, add the water, and simmer the mixture for 25 minutes.
  3. Blend it.
  4. In another pot, fry the tomato paste, turmeric and paprika in the remaining oil for 30 seconds, then add the blended tomatoes and cook for ten minutes.
  5. Mix in the onion mixture and simmer it for 25 minutes, skimming off any froth.
  6. Cool and divide it into 20 equal portions and freeze them.

These curry sauces can then be used for making lovely restaurant-style curries (as I’ve written about here and here).

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