Quote from: Sverige on January 26, 2019, 02:24 PM

I believe bunjarra is a much undervalued component, increasingly omitted by BIRs as it takes too much manual labour to produce it, but when added to the precooks of the veg and meat, it introduces "the taste" into the final dishes.

Let me say however, I do not have a good bunjarra recipe and don't think the Ashoka one which is on this forum is especially close to what I'm seeking. A very long cook which lets the deep savoury spice flavours leach into the oil and onions seems essential, with Asian bay being a key component.

Sverige, I don't know if you've ever tried this, but I have and I've revisited again with a batch today.  Masala Mark's Aussie IR Onion Gravy. It's actually more a paste really.
 http://www.curry-recipes.co.uk/curry/index.php?topic=4923.0  This sounds to be almost exactly what you are describing.  I've used both the method and also these pastes in other cooking along more BIR style as well.  This onion gravy is pretty tasty and could do the trick for you.  I make 1/2 quantity usually.

I've also made a 1/4 quantity of Masala Mark's Tomato Gravy. This too is really quite delicious.