Topic: Fine chopped onion & green pepper

[Korma Chameleon]

I'm well on the path of BIR style curry's now. Continuing to try different bases, different approaches, while at the same time expanding my curry portfolio.

On the subject of different approaches, I recently started adding about 1 tbs of finely chopped onion and green pepper as the first fry. I've not tried a side-by-side with and without, so I can't say I really know what it adds, but it's certainly not added anything bad.

Is this chopped onion/pepper rare or a pretty standard approach? What is the main intent of the addition and should it be reserved for specific curry styles? Thanks.

[Gav Iscon]

I add Service Onions (as coined I think by CT) to most of my curries. I find that they give the curries a bit of body and dissolve to next to nothing.

[noble ox]

I tried to get some service onions from the Asian shop they suggested I went to the local garage or tennis club  What is a service onion? ;D

[curryhell]

You certainly will not go far wrong doing what you are doing KC.  The method of starting a curry off using this "tarka" was suggested by Abdul Mohed, a Bangladeshi chef that posted much useful information on here in the thread below. 

http://www.curry-recipes.co.uk/curry/index.php/topic,5958.0.html

"Service onions" as pointed out by CT are a common thing in BIR and can be seen in many Youtube vids.  They can be added at different times to provide different results.
If Abdul were to read your comments, i'm sure he would be smiling to himself.  A great loss to the site