So, I got this idea in my head the other day, just really fancied something savory, something with a bit of a kick. Curry rings. Don’t know why, just sounded good. Decided I’d give it a go myself instead of looking for them somewhere.
First things first, I went rooting through the kitchen. Needed some decent onions, the big ones are usually best for rings, right? Found a couple that looked promising. Then, the basics for a batter – plain flour, grabbed that from the cupboard. Needed some liquid, figured milk would make it a bit richer than just water, so got the milk out of the fridge.
The Curry Part
Obviously, the key bit was the curry flavor. I have a trusty jar of medium curry powder, nothing fancy, just the regular stuff. Thought that would do the trick. Also needed salt and maybe a pinch of pepper for good measure. Got all that out on the counter.
Getting Things Ready
Okay, preparation time. I peeled the onions, trying not to cry my eyes out – always the worst part. Then I sliced them into rings. Tried to keep them about the same thickness, maybe half an inch or so? Some fell apart, as they always do, but I got a good pile of decent rings.
Next, the batter. I just chucked a good amount of flour into a bowl. Didn’t measure precisely, maybe a cup or so. Then added a generous shake of the curry powder. You want to actually taste it, yeah? Added salt and pepper. Gave that a quick whisk just to mix the dry stuff.
Then I started adding the milk, a bit at a time, whisking as I went. Didn’t want it too runny, nor too thick like concrete. Just aiming for that coating consistency, you know? Something that would stick to the onion rings properly. Kept adding milk and whisking until it looked about right. Had a little taste – yeah, curry flavor was definitely there.
Cooking Time
Right, the messy part. Frying. Got my deep pan out, poured in a good amount of vegetable oil. Enough for the rings to float about a bit. Put it on the heat, medium-high I reckon. You gotta get the oil hot enough, otherwise, things just get greasy. I tested it by dropping a tiny bit of batter in – when it sizzled and floated straight up, I knew it was ready.
Then, the production line started. Took an onion ring, dipped it into the curry batter, making sure it was coated all over. Let the excess drip off for a second, then carefully, carefully lowered it into the hot oil. Did a few at a time, didn’t want to overcrowd the pan.
They sizzled away nicely. The smell was fantastic, that curry aroma filling the kitchen. Flipped them over after a minute or two, once they looked golden brown on one side. Cooked the other side until it matched. Then fished them out with a slotted spoon, letting the oil drain off, and put them onto some paper towels to soak up any extra grease.
The Result
Repeated that process until all the decent rings were cooked. Ended up with a pretty good batch! They looked great, lovely golden colour with flecks from the curry powder.
And the taste? Spot on. Crispy batter, soft onion inside, and that unmistakable warm curry kick coming through. Not too overpowering, just right. Definitely hit the spot for that craving I had. Simple stuff, really, but very satisfying to make them yourself. Might add a bit more spice next time, just for fun.
