Dopiaza means two onions. Finely chopped for the initial masala, and thickly sliced for extra flavour.
Seen here served with yellow lime, ginger and chilli pickle and Carrots with gur (jaggery) pickle. Recipes of pickles to come when we get a summer here in England!
Ingredients
1 tbspn oil
2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
4 large tomatoes; blanched, and chopped finely
2 tblspn yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn tumeric
2 heaped tspns coriander/cumin powder
2 lb prawns
1/4 tspn garam masala
1/3 cup chopped coriander
Method
1. Heat the oil in a pan, add the finely chopped onions and fry until golden brown,
2. Add the tomatoes, garlic, ginger and chillies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
4. Add rest of the onions, mix and cook for a further 10 minutes
5. Add prawns and salt, stir until they are coated with the tomato mix. cook for about 5 minutes.
6. Add the garam masala and the coriander.
Mix and serve with chapatti or roti
Seen here served with yellow lime, ginger and chilli pickle and Carrots with gur (jaggery) pickle. Recipes of pickles to come when we get a summer here in England!
Ingredients
1 tbspn oil
2 large onions, 1/2 chopped finely; rest sliced lengthways into thick slices.
4 large tomatoes; blanched, and chopped finely
2 tblspn yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn tumeric
2 heaped tspns coriander/cumin powder
2 lb prawns
1/4 tspn garam masala
1/3 cup chopped coriander
Method
1. Heat the oil in a pan, add the finely chopped onions and fry until golden brown,
2. Add the tomatoes, garlic, ginger and chillies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
3. Add the tumeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
4. Add rest of the onions, mix and cook for a further 10 minutes
5. Add prawns and salt, stir until they are coated with the tomato mix. cook for about 5 minutes.
6. Add the garam masala and the coriander.
Mix and serve with chapatti or roti
15 comments:
Saju,it's almost August,Summer is not there yet in UK? We are boiling over here!:D
Dopiaza looks yum.I love the different texture onion gives to the dish.I will wait for the pickle recipe.I made so many bottles of pickle last year,I don't have to any this year!:)
Yes Asha, we have just had 2 months of rain. The weather forcast is ok until Wednesday, then more rain. They say it is global warming. Surely it should be global wetting!!
Prawns look delicious! i don't make prawns at home since my hubby is allergic, and hate the prawns dish one gets in the restaurant...so i'll satisfy myself looking at your prawns dopiaza picture! :)
That looks really tasty, Saju. It doesn't sound spicy, though. Is it?
Tee, you will have to come to my house and eat them.
SRA - oops! I forgot to the chillies, but it is still not very spicy, so you can taste the prawns.
Oh, Saju,
this picture is really pretty. I love gravies when they re thick and a lot of it. I usually make just plain curry and skip all the meat or vegetables... this one looks fantastic with a bowl of plain rice.
Though this is not for me (am a veg)...picture looks tempting ;)
Dopiaza looks awesome...wow!!i liked the colour,consistency....tempts alot....
Saju, that looks lovely. i don't eat prawan, but will surely try it with mushrooms, and am sure it will atste super good!
thanks zlamushka
thanks SeeC
thanks USHA
thanks musical
for all your nice comments.
Prawn Dopiaza looks yummy, I am a lover of sea-food...luved your recipe, thanks for sharing...
Looks dee-lish, Saju!
It looks delicious
Hi Saju, read the recipe twice, but there is no mention of the quantity of prawns to use.
2 lb or 1kg, sorry about that.
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