My fav dish is pathia and I've got that cracked (thanks to Julian's ebook amongst others)its better then my fav curry house version, well chuffed.

I want to crack Dopiaza now, any suggestions for  getting the big chunks of onion that makes a dopiaze just right ?

cheers

cut the onions in to nice big pieces, heat some oil in a wok until smoking then fast fry the onions for a minute or 2 so they singe on the edges but have a nice crunch and flavour burst.
..and add to curry.

For the first layer of onions you'll be wanting to make a bunjara, or finely chop onion and fry in a little bit of mixed spice G&G

thanks will give it a pop

Julian also had a recipe for pre cooked onions or "onion sauce"

Link is here

http://youtu.be/wzD8YDDgO4g

W

I make the Julian version of this onion/green pepper sauce as the basis for Dopiaza (it will portion up and freeze ok) but one point to note, I've always found it took quite a lot longer to cook than he describes in the video. Maybe 50-100% longer and then it takes on the gorgeous complex sweetness which works so well when you add it to a curry to make dopiaza. 

cheers