Do Piyaza Curry Pack

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. If cooking with fish, make the sauce the night before then add the fish in to cook just before serving.

Origin of the name: 'do' means twice and 'piyaz' means onions. The Do-Piyaza originates from the Bengal region.

Try it with: Spring lamb, green veg or red mullet.

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.

1. Empty the contents of the pack into a pan with 300ml water. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
3. Add 4 chopped tomatoes, 1 sliced onion and 1 tsp sugar.
4. Open and gently simmer for a further 10 minutes.
5. Adjust salt to taste and garnish with coriander leaves and yoghurt (optional).

Ingredients

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.

Allergies

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.

Nutrition