Blooming Onion with Butter Curry Sauce

This Blooming Onion with Butter Curry Sauce looks and tastes stunning. The flavour comes from the garlic, ginger, chilli powder, garam masala
and the tinned tomatoes!
Blooming Onion with Butter Curry Sauce

Ingredients

For the curry
  • 1 onions peeled and diced
  • 1 tbs veg oil
  • 2 cloves of garlic, peeled and chopped
  • 4cm ginger, peeled and minced
  • 1  tsp mild chilli powder
  • 2 tsp garam masala
  • 200g tinned tomatoes, chopped
  • 2 fresh tomatoes chopped
  • 1 green chilli chopped
  • 50ml single cream
  • 50g butter
For the onion:
  • 2 large onions, peeled
  • 100ml milk
  • 100g plain flour
  •  Vegetable oil for frying
Garnish:
  • 1 green chilli sliced

Method

To make the sauce, fry the onions for 10 minutes, add all the remaining ingredients, stir through, simmer for 5 minutes then blitz.

For the onions, cut through to the root, keeping it attached make 12 cuts from the top to the bottom, gently pull apart, dip in the milk, then the flour and fry  at 160c for 6 to 8 minutes. Drain.

To serve, spoon the sauce onto plates, top with an onion, sprinkle over green chilli.

Ingredients

For the curry
  • 1 onions peeled and diced
  • 1 tbs veg oil
  • 2 cloves of garlic, peeled and chopped
  • 4cm ginger, peeled and minced
  • 1  tsp mild chilli powder
  • 2 tsp garam masala
  • 200g tinned tomatoes, chopped
  • 2 fresh tomatoes chopped
  • 1 green chilli chopped
  • 50ml single cream
  • 50g butter
For the onion:
  • 2 large onions, peeled
  • 100ml milk
  • 100g plain flour
  •  Vegetable oil for frying
Garnish:
  • 1 green chilli sliced

Method

To make the sauce, fry the onions for 10 minutes, add all the remaining ingredients, stir through, simmer for 5 minutes then blitz.

For the onions, cut through to the root, keeping it attached make 12 cuts from the top to the bottom, gently pull apart, dip in the milk, then the flour and fry  at 160c for 6 to 8 minutes. Drain.

To serve, spoon the sauce onto plates, top with an onion, sprinkle over green chilli.