Onion Tarka
This recipe comes from Pat Chapman's 250 Favourite Curries and Accompaniments
The tarka is the traditional crispy brown onion garnish sprinkled over several of the dishes in this book. I like to make a reasonably sized batch. If cooked correctly these dry crispy pieces will keep, like biscuits, in an airtight tin. To get them crispy, the trick is to dry the onion in a low oven, then to fry at medium heat. Serve hot or cold.
Ingredients
8 oz (225 g) onions, peeled
6-8 tablespoons vegetable or sunflower oil
Method
1. Finely slice the onions into julienne strips (matchsticks) about 11/2 inch (4 cm) in length.
2. Pre-heat the oven to 210˙F / 100˙C / Gas 1/4.
3. Spread the onion slices on a baking tray and place in the oven for anything between 30 and 45 minutes.
4. They should now be quite dehydrated, so heat the oil in a karahi or wok.
5. Add the onion slices and stir-fry for 10-15 minutes, until they go dark brown. A little blackening is fine, but control things to prevent an all-black situation.
6. When you have the colour you like, strain off the oil (use it for subsequent cooking). Drain on absorbent paper.
