i do love cbm's video - for me 100% spot on.

a small suggestion that the video reminded me on.

came from a few words by my very good friend bengali bob - his local use 3 onions in a dopiaza.

for a bhuna i'd never really got the taste right until i use this info but dropping the onions to 2 ie you don't want the hot fried crisp onion in bhuna.

so in short adapt recipe to include:
1) service onion ie chopped pre par boiled cooked
2) pre cooked caremilised onion ie "pre-cooked slow fried" or as BB says bhuna onion - very dark

Hoping to catch up with the bhuna chef soon Jerry.  He's over in Telford now.  Another chef I know has moved to Coventry.  Bit of a hike but a couple of new kitchens to visit.  Also love Mick's vids.  Always top notch footage.

Rob