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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dopiaza => Topic started by: JerryM on July 23, 2014, 07:14 AM

Title: Dopiaza
Post by: JerryM on July 23, 2014, 07:14 AM

inspired by Haldi and CA but importantly tweaked by Bengali Bob to use "trio" of onion

(http://www.curry-recipes.co.uk/imagehost/pics/998e3c2f03af9322d08df8b3e84126cd.JPG) (http://www.curry-recipes.co.uk/imagehost/#998e3c2f03af9322d08df8b3e84126cd.JPG)

the 0.5 off onion is before cooking eg if making 2 off portion would use 3 off onion in total. all 3 types of onion are pre cooked. the garlic and ginger are puree. the mix powder could range from half to one teaspoon depending on what strength of flavour needed. the tom puree is watered 3:1 ie 45ml water added to 15ml puree. the coriander is a 4 finger and thumb pinch.

Title: Re: Dopiaza
Post by: noble ox on July 23, 2014, 08:03 AM

Can somebody explain as to what a service onion is ? anything to do with tennis ? ;D

Title: Re: Dopiaza
Post by: fried on July 23, 2014, 03:14 PM

Basically finely chopped onion, can also include a little green pepper.

Title: Re: Dopiaza
Post by: JerryM on July 24, 2014, 08:12 AM

noble ox,

in a nut shell as fried says. Chewytikka identified the name.

i tend to use quite a lot. you can reduce the amount per dish to say 0.5 onion per portion to suit personal preference. they should melt in the finished dish. not used in all dishes. i simmer with lid on.

(http://www.curry-recipes.co.uk/imagehost/pics/554351a327c143250e70257e2b2f1d4b.JPG) (http://www.curry-recipes.co.uk/imagehost/#554351a327c143250e70257e2b2f1d4b.JPG)