Jerry,just a thought... the large chunks of onion actually may be soft for a different reason. As the curry house I referred to is a takeaway, there has been time for the onions to sit in the hot sauce. So by the time I have collected, got the meal back, unpacked, cracked open a beer, 20 mins may have elapsed since the onions hit the pan. So they may not needed to have been pre-cooked. Perhaps we should let a curry "rest" 

Jerry

Completely agree on need to get onions right. Its Ok for finely chopped onions, as they will fry quickly. Look at Dipu's vid where after G/G, its almost throw everything in the pan. However, my favourite is a Dopiaza, and round my way, this is served with really chunky onion quarters (that would have been golf ball size before quartered). Now if these were fried in the standard TA cooking time, I reckon only the outer 3 layers will be cooked and the centre raw. I often wondered how such large on chunks could be so sweet and cooked through.

The answer really is the precooking. A mate of mine showed me how he "poaches" the onions in a gravy/water mix, for about 20 mins. They are allowed to cool in the liquor for another 15 mins. After that, they can be drained and set aside. This seems to have the benefit of softening and removing the bitterness. When introduced to the pan at cooking stage, it is for re-heating purposes, so in just before chicken/meat. Also, as well soaked, less likely to burn. So may be worth experimenting with poaching times and gravy/onion ratios(depending on onion size). This should have the benefit of avoiding burnings, reduce cooking time and have a more predictable result.

Razor, you are right that we all have different ideas on what works. Round my way biting on an unexpected cardamon pod, is par for the course. It usually just bring smiles all round, as it is carefully placed on the edge of the plate. I don't know anyone who eats them, or indeed would raise a concern that they nearly had. They are just accepted.

To use a golfing comparison, they're a bit like a bunker, that should be avoided, but you'd miss if they weren't there!!!

Ok how about this thought. Is their inclusion regional? Now this leads us on to what traits a regional BIR have? What are the obvious difference of a London BIR, to a Scottish one? Could the UK be divided into identifiable BIR zones? An example is that on some of the videos I've seen Jalfrezi cooked with 2 ladles of gravy. In South London, its often a low on gravy, but high on oil.

So here's the thing. We maybe comparing nationwide recipes, with regional benchmarks of end result. No wonder what works for one, may not for another. Is this getting too deep?

I noticed that few recipes on these boards seem to include green cardamon pods in the mains. My local TA will often leave a couple of the chaps in Bhunas and Dupiazas. ( I'm used to fishing them out).

Is this a regional (South london) thing? In what context do members suggest their use (rice excluded)?

Yes G.M. seems too aromatic.

 There are so may different "mixes", although they are really variations on quantities, rather than ingredients. The theme that runs through is that a good quality curry powder seems to often be the dominant spice. I've been surprised how in some there is so much turmeric! I thought it might be a bit strong.