March 7, 2021: We love chicken, paneer and aloo dopiaza, but nothing can beat the sumptuous prawn dopiaza.
Prawns is literally one of the most precious ingredients. Yes, you might say that the Bengalis and South Indians prefer the prawns most especially dishes like Kerala prawn fry, prawn vindaloo, Chettinad prawn curry and the prawn malai curry or as it is popularly known as chingri malai curry.
There’s also dopiaza, a dish which is fairly popular. The dish was created when Mullah Do-Piyaza—a courtier of Mughal Emperor Akbar— accidentally added a large quantity of onions to a cuisine.
The dish evolved further in Hyderabad, India, Pakistan, and many other countries around the world and gradually became a staple of the Mughal cuisine.
Prawn dopiaza is a delicately prepared, motherwatering recipe. Dopiaza means two onions. The onions also which give the curry a subtle sweetness that other recipes lack.
It is finely chopped for the initial masala, and then thickly sliced for extra flavour.
1 tbsp oil
2 large onions, 1/2 chopped finely, rest sliced length-ways into thick slices
4 large tomatoes; blanched, and chopped finely
2 tbsp yogurt
4 cloves garlic; minced
2-inch ginger; grated
2 green chillies; minced
2 heaped tbsp coriander/cumin powder
1/4 tbsp garam masala
1/3 cup chopped coriander
- Take a pan and heat oil, add the finely chopped onions and fry until golden brown.
- Add tomatoes, garlic, ginger and chilies.
- Sauté for next five minutes.
- Add the yogurt, mix and cook for a few minutes.
- Further add turmeric and coriander/cumin mixture and sauté for another 5-7 minutes, until mixed properly.
- Add rest of the onions, stir and cook for a further 10 minutes.
- Add prawns and salt, sauté until they are coated with the tomato mix.
- Cook for about 5 minutes.
- Add garam masala and coriander.
Serve hot with chapatti or rice as per your choice.