Onions in curry sauce?

[BatleyBoy]

Cooking a Madras sauce later today. I want a smooth sauce so in using garlic and ginger paste. Tempted to leave onions out also. Any one done the same?

Cheers. BB.

[calibrax]

A liquidiser is your friend.

[DocJock]

...or a micrograter

[Pferdestarke]

Onions need to be used in the base to give a foundation to the sauce. If you leave them out you'll not do it again.

[Mobile Chicane]

You can buy onion paste.

[Glassman]

Fry the onions until translucent (or golden). Then blitz into a paste with your weapon of choice.

This can then be returned to the pan and fried a bit more if needed.

[jas xjr]

Either blitz them as has been suggested earlier or cook for much much longer

[Shaolin]

Cut as finely as you can and fry them down, a liquidizer is best - I use one that you use in the pan for this sort of thing, but if you don't have one, this will give you a pretty smooth result.

[BatleyBoy]

Ta for all advice.
Well just cooked Madras sauce.
Fried onions, them biltzed them. Back into pan wirh garlic and onion paste and fried a little. Then added chicken and fried some more. Added spices and then Toms etc....perfect smooth sauce!
Thanks again.
Cheers. BB.