Hi Tyenoodle
Is your version of the Jalfrezi from this book?
It definitely has too many onions for me, looks more like a dopiaza to me. Lime in a jalfrezi...well I never!

I do agree with you that the one in the picture I posted (it's not mine) does look gooey or too thick, I would certainly prefer a runnier sauce.
But for me it does have all the trademarks of a decent Jalfrezi...not too red with artificial colour, prominent whole chillis and subtle quantiies of tomato and pepper. It seems that all dishes nowadays are brimming with peppers and onions. How the hell do the hope to differentiate their offerings when they do that!