bugbear wrote:
> A while ago I was attempting to cook a curry.

Some more googling and careful reading has
revealed my mistake.

There are (at least) two distinct ways of using
onions in Indian.

One uses moderate temperatures, modest
quantities of oil, and the onions are only
lightly browned, and quite sweet.

The other uses a lot of oil, high temperatures,
and the onions are (in effect) deep fried
until they are very dark brown and crisp.

I essentially mixed these two processes,
very badly. I used the temperatures and
colour target of the second process,
but the ingredients and quantities
of the first process.

As described earlier, this doesn't
work at all well.

BugBear