Chingri Dopiaza (Bangladeshi Prawn Dopiaza) is a traditional Bangladeshi recipe for a dopiaza-style curry of prawns and onions in a spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bangladeshi Prawn Dopiaza (Chingri Dopiaza).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Mughal-influenced prawn dopiaza style curry from Bangladesh.
Ingredients:
1kg king prawns, peeled and deveined
2 Medium Onions, peeled and sliced thinly
1 1/2 tsp Ground Turmeric
2 tsp hot red chilli powder (or to taste)
2 tsp sea Salt (or to taste)
1 Medium Tomato, diced
8-10 Whole Small Green finger Chillies
250ml Vegetable Oil, rapeseed oil or groundnut oil, for frying
7g coriander Leaves, Chopped
Method:
Set a wok or medium-sized korai (or a large high-sided pan) over high heat. Add 1.5l water and bring to a vigorous boil.
Halve and slice on onion, setting it aside. Coarsely chop the second onion. Add this to a blender with 4 tbsp water, pureeing until smooth.
Once the water is boiling add the prawns and cook for about 2 minutes, or until they turn pink. Drain and set aside.
)
