Finely chopped caramalised onions to accompany base sauce?

[GeorgeC]

I went to a favourite restaurant of mine close to my parents in Truro, Cornwall - Shanaz.  If you're local I am sure you know how utterly awesome it is.

Anyways, whenever I have got a curry there, they tend to opt for less base gravy and the less saucy curries always have very finely chopped onion in it which is caramalised and give a very distinct sweet flavour to the curries.

Just wondering if this is like an extra type of base sauce they make.

I find it hard to believe they fry the onion prior to adding the sauce because it would take up too much time.  It is also mightly finely chopped as well, the onion chopper is clearly a pro.

Anyone else come across dishes like this?

George

[Stephen Lindsay]

GeorgeC - finely chopped or sliced onions slowly fried until they are dark brown (like Branston Pickle) are not new - they are added on top of a dhal to give extra flavour and texture and they are slow cooked with spices to make a bunjarra or onion paste. If you check the Ashoka section by PanPot this may be what you are referring to.

[GeorgeC]

Thanks a lot! I'm still somewhat of a novice

[chewytikka]

Hi George
Bunjarra (Pakistani) isn't used across the board in BIR.

What is used, is what the kitchen calls "Service Onions"
These come in a couple of forms.
One, is very finely chopped onion and green capsicum.(Raw)
Two, is thicker small chopped onion, parboiled with a little Haldi and seasoning.

Both are used to start off a dish and cook very quickly.
You can see these "Service Onions' being used in my video recipes.
E.G.
https://vimeo.com/21109113
https://vimeo.com/27029883

Hope this helps
cheers Chewy

[GeorgeC]

Thanks buddy! I will certainly check them out