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Ingredients
- 50g/1¾oz clarified butter (ghee)
- 6 medium onions, halved
- 1 tsp salt
For the curry sauce
- 5 garlic cloves, peeled
- 6 tomatoes, peeled and chopped
- 1 tbsp tomato purée
- 2 tbsp tamarind paste
- 1 tsp salt
- 1 tbsp curry powder
- 1 tsp chili powder
To serve
- basmati rice, parathas, or naan bread
- fresh coriander
- double cream
Method
Before starting this dish, make sure to preheat the oven to 190C/180C Fan/Gas 5.
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Put the clarified butter in a flameproof casserole that’s big enough to hold the onions in a single layer and place over high heat.
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As soon as it’s smoking hot, add the onions, cut-side down: they should sizzle.
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Sprinkle with salt. Leave the onions over the heat for 5 minutes.
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Then put the casserole into the oven and roast for 20 minutes.
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To make the curry sauce, put all the ingredients into a food processor and blitz until smooth.
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Take the casserole out of the oven and turn the oven down to 170C/160C Fan/Gas 3.
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Flip the onions over onto their rounded sides. Pour in the curry sauce around the onions.
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Put the lid on the casserole and return to the oven for 25 minutes.
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Meanwhile, cook the rice and chop the coriander.
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To serve, drizzle the cream over the onions and sprinkle with coriander.
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Serve with naan bread, parathas, or basmati rice.
Banner or Image Credit: BBC
