So the curry bread turned out surprisingly well.  I guess I was grossly overestimating the antiseptic properties of a few teaspoons of turmeric.  This is why I’m not a science major.  The crumb is much heavier than most breads are because of the oil content of the fried onions, so it’s only really good to eat by itself, though.  It’s got a very filling texture and a savory flavor to it, though, so in my opinion it’s a success.

As I’ve said before, tomatoes are the worst culinary vegetables in the universe.  Yes, I know they’re technically fruits, but their culinary history has been that of a vegetable.  I’m not saying I like it, in fact if I had my choice in the matter, the only culinary uses tomatoes would have would be for ketchup and maybe for some minor use in some curry sauces.

I’m not just being negative on the vegetables, though.  I just happen to be a fan of the underdog of great sauce vegetables.  I am a champion of the onion.  Onions are far better tasting, and they don’t overpower the flavors of the main dish in a meal.  An onion just serves to bring out the flavor in any dish and perhaps make it more interesting.  And onions sell worse than tomatoes.  The beginning of a truly great meal will usually begin with the chopping of an onion.

…In case you’re wondering, that is indeed the most likely reason that I smell foul on occasion.