Food processor for curries

[Happy82]

We've started making curries at home but would like a food processor to hopefully create a smoother sauce, does anyone have a recommendation? To date we've used a blender but it doesn't seem to be blitzing the lumps enough and it was suggested that a processor might do a better job

Tonight I made a Korma and the onions didn't really blend in, so we had a bit of a lumpy curry Well.....if you can call it a curry, most of the sauce vanished in the blender and so we ended up with slightly spiced chicken on rice


Cheers for any advice!

[jas xjr]

I like a smooth sauce to my curries too .

My solution is to cook it for longer to break down the onions and tomatoes

[zygalski]

Save your money - a blender should be fine.
The basic curry sauce base of onion, garlic & ginger can be blitzed then use one of those bendy rubber spatulas to push the lumps down towards the blades.
Add as much water as needed to create the puree. 100ml should easily do it.
When you fry the base (preferably in ghee ) the water will quickly evaporate anyway...

[SVX]

The only tip I can add to this is to bake the onions whole in your skin at a very low heat for about a hour, then peel and purée them with the rest of the base. It works surprisingly well and will ensure a very smooth sauce.

[jas xjr]

SVX said:

The only tip I can add to this is to bake the onions whole in your skin at a very low heat for about a hour, then peel and purée them with the rest of the base. It works surprisingly well and will ensure a very smooth sauce.

Cheers for that , will give it a go . Bet it smells nice too

[zygalski]

I suppose you could roast a head of garlic along with the onions too. Good idea.

[SVX]

zygalski said:

I suppose you could roast a head of garlic along with the onions too. Good idea.

The best method (and I've experimented a lot...) is to Microplane the garlic and ginger raw in equal quantities into the onion purée.

[Mobile Chicane]

Hand (stick) blender. Job jobbed.

However with Indian food you need to chop the onions finely, and cook them long and low - far darker than you would for a western dish.