Curried Onion StewMake on Drop
This recipe is just part of our Pork Belly recipe that we filmed at Mozaic Restaurant in Ubud at our Bali Foodie Feast in 2018.
I have to say, this is completely amazing on it's own merits. I will be doubling the batch (which will then take longer) and using it as a relish for meat and fish or even on a good ole cheese sanger. I am always amazed when I recreate one of these recipes from Chris Salans. He is a flavour genius and I love all of his food!
Thanks Chris...let's swap recipes again...or you can just keep giving them to me if that doesn't work for you!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 15 Grams Butter BUY
- 8-10 Curry leaves fresh or frozen
- 1 Tablespoon curry powder
- 250 Grams Brown Onion white, peeled and thickly sliced
- 20 Grams Inca berries
- Generous Pinches Pink Salt Flakes BUY
- 1 Teaspoon White Pepper
Place all ingredients except Inca berries and seasoning into the Thermomix bowl and cook for 30 min/Varoma/Reverse/speed 1/MC off.
Add the Inca berries (or raisins) and cook for a further 15-20 min/Varoma/Reverse/speed 1/MC on. Add seasoning to taste and store in sterlised jar in the fridge until use.
Serve as a relish on anything you fancy. I totally LOVED this recipe, it is part of our Pork Belly recipe from Mozaic Restaurant Ubud.