What are pink curry onions?

You can substitute those by any onion. Only you will have to cut them into medium pieces.

Do not dice small if you are using that recipe. Or they will become too mushy.

Shallots can be whitish. These are dark pink. The size used is half or even less than that of a table tennis ball. They are not diced. Cooked whole after taking off the outer skin.

These leaves and pink onions are used in South Indian dishes.

Curry leaves are good for heart - indirectly. As they lower chlorestol.

You can use them in seasoning for many things. One snack is called " Upma". Made of semolina.

Or, you can put all sorts of vegetables along with onions, ginger, some curry powder in a pot and boil them. Season it with a teaspoon+ of oil, cumin seeds, mustard seeds, asofotida and then, the curry leaves.

Here is how I do it....and its delicious and very simple! Chop up a whole chicken or whatever into small cubes and leave it in water for about half an hour. Get a medium size pan and pour about 100ml of vegetable oil. Crush about 5 cloves of garlic and about an inch thick of ginger. Put it in the hot oil so it slightly browns. Finely chop 2 large onions or 3 medium and put it in the oil after the garlic n ginger have slightly brown. Add a couple of bay leaf, 6 cardamom pods, 6 cloves & 1 piece cinnamon stick (about 2 inch long) add salt and stir. Keep stirring all the ingredients together so they all brown nicely, dont burn. After about ten mins add about 1 glass of water and turn the heat down so it simmers for a while. Put the lid on and relax for 15 mins, let it simmer and the water evaporates. Now the onions should be pulpy. Add the spice powders, which should be: 2 teaspoon chilli powder, I prefer extra hot chilli!! 2 teaspoon turmeric 1 teaspoon coriander (dhaniya) 1 teaspoon cumin (jeera) 1 teaspoon hot madras curry powder 1 teaspoon paprika for extra flavour and colour (optional) Sprinkle it over the onions and leave it for a couple of minutes let it brown with the onion. Then stir everything together, keep stirring until it all becomes dry, add a bit more water and let it simmer to a boil. While its simmering, chop a few fresh chillies and add them to it. After a couple of minutes wash the chicken and add it. Mix it all in, keep stirring until the chicken is all coated. Leave on full heat cover lid. After about 10 mins the water of the chicken will come out stir again and just put the heat down a bit. A few mins later if you want you sauce to be thin add a glass of water and on full heat, let it boil for 5 mins and simmer for another 10. If you want dry let the water that came out of the chicken slowly evaporate on simmer. Chop a handful of fresh coriander and 2 tomatoes. Put it in when the curry is on its last simmer....and voila! If you do it right it will taste fab. By the way, the cardamom pods not everybody like the aftertaste if u were to bite on one, so when the curry is boiling they all should appear on the top of the sauce collect it all and throw it, all the flavour has already gone in.

I'm not 100% sure but I think they're just white oniions which have been choppped up and left overnight in a bowl with a little bit of chopped tomato, paprika, cumin and chilli powder

We favor vegetables but like fruits that we use in salad such as tomatoes and avocados.

I'm assuming red onions, try the recipe below

shallots

IDk BUT TRY THIS:

http://www.vegetarian-cooking-recipes-tips.com/oni...

http://www.foodista.com/recipe/YNVHYP23/pink-onion...