This is a lightly spiced dish bursting with bright, fresh flavours. Adding your onions near the end of cooking gives a crisp zing to the dish.
Origin of the name: 'do' means twice and 'piyaz' means onions. The Do-Piyaza originates from the Bengal region where there are many Muslims.
Try with red mullet - cook the sauce the night before then add the fish to cook just before serving.
Cooking Instructions: Do Piyaza Curry Pack Instructions
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Ground Spices, Salt, Water, Tomato Puree, Maize Flour, MUSTARD Powder, Chilli, Spirit Vinegar, Spices, Food Acids: Acetic, Citric, and Lactic Acid, Acidity Regulator: Sodium Diacetate, Sugar, Tamarind, Garlic Powder), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
5 traditional wholemeal chapati breads.
An onion-filled dish from the time of the Moghuls.
A recipe from Rafi's 'Indian Vegetarian Cookery' book, 1986.
A light lentil dish from Gujarat.
A light dish with Indian cheese and spinach puree.