Tuesday, December 28, 2010

An Onion and Cream cheese Curry

Continuing my current obsession with onions how about a sweet and interesting curry, not the usual curry flavour and probably one of the cheapest dishes out there . . .

- Put some oil in a frying pan to heat on high.
- Peel and slice some onions into biggish slices. You’ll need lots, for myself I used four smallish onions.
- Pop the onions into the hot pan and cook stirring now and then until the slices start to brown and blacken at edges.
- Turn the heat down low and add the spices - a teaspoon each of dried thyme and mint, half a teaspoon of turmeric, a pinch or two of chilli flakes and a couple of teaspoons of cumin seeds.
- let the spices cook for a minute or two (take the pan off the heat if they look like burning) then add a slice of butter.
- Leave to sizzle gently until the onions are well cooked and have gone a honeyed brown.
- season with a pinch of salt.

Serve with some lumps or splodges of cheese, say feta (careful with the salt) or cottage cheese or as I did some philadelphia (cream cheese). And some bread or rice of course or roll it up in a pancake like I did.

I like it quite dry but for rice it might need more of a sauce so I would add some water or yoghurt or even cream at the end.

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