I love a dopiaza when I go out for Indian and if you like your curries fragrant with a medium heat then this is the curry for you, this recipe works very nicely with lamb and chicken to, but I find that sweet king prawns add bit of luxury to the meal. Forget korma, tikka and madras this is a lovely spiced curry that you may have overlooked in the past, but its sure to be top of your list from now on.
Try my speedy recipe below...
Prep time 10mins
Cooking time 40mins
2 tbsp veg oil
2 tsp mild curry powder
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 large onions, thickly slice 1 and half, grate the remaining half, keeping to one side until late in the recipe
1 red pepper, thickly sliced
4 garlic cloves, grated
1 thumb sized piece of ginger, grated
1 tbsp tomato puree
200ml chicken or veg stock
300g raw king prawns
2tsp garam masala
4tbsp freshly chopped coriander, 3 for the sauce and 1 for garnish
Add the oil to a pan on a medium heat and add all the dry spices, except the garam masala which we add towards the end of cooking, add a little pinch of salt, cook until they begin to fill the room with their lovely aromas, adding a tablespoon of water if the pan starts to dry out.
Once the spices are releasing their fragrances add the chunky sliced onion and pepper, reserving the half onion that you grated, cook until the onions are just past golden and tender.
At this stage add the grated garlic, ginger and tomato puree and cook for another few minutes.
Once the garlic and ginger is nicely cooked add the stock and the grated onion and and cook for a further 15 mins until the sauce is a nice consistency.
After simmering the sauce until thickened keep the heat on a medium to low heat, add the prawns and gently cook until they are fully cooked through.
Once you're happy your prawns are cooked add your garam masala and your 3tbsp of chopped coriander, stir through.
Serve this lovely curry with some steamed basmati rice garnished with some more chopped coriander.
Do your family or dinner guest all have different levels of spice tolerance..? Have a few tablespoons of natural yoghurt available and add a dash to cool the curry if anyone finds it a bit to spicy
