Vadouvan

Vadouvan. Photo / Ian Jones

Makes 1 1/2 cups

500g onions, peeled and roughly chopped
250g shallots, peeled and roughly sliced
6 garlic cloves, peeled and chopped
1/4 cup high-heat oil
1/2 tsp fenugreek seeds
1/2 tbsp fresh curry leaves, chopped
1/2 tbsp ground cumin
1/2 tsp ground cardamom
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp chilli flakes
1/4 tsp ground cloves

1 Preheat oven to 175C. In a food processor, blitz the onions, shallots and garlic in batches until coarsely chopped, then transfer to a bowl.

2 In a frypan, heat the oil until it shimmers, then saute the onion mixture, stirring often until golden. Grind the fenugreek seeds, then stir through the onion mixture. Add the remaining ingredients, together with 1/2 tbsp of salt and 1/2 tsp black pepper.

3 Spread a thin layer of the mixture on a parchment paper-lined baking sheet. Bake, stirring occasionally with chopsticks to separate onions, until well-browned and barely moist, approximately 30-45 minutes. Store in the fridge for one month or freeze for no more than six months.