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.
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.
|Per Packet||Gluten Free|
|Sat Fat (g)||12.1||2.1|
|Carb of which Sugars (g)||10.6||3.1|
|Dietary Fibre (g)||8.6||6.4|
An onion-filled dish from the time of the Moghuls.
A recipe from Rafi's 'Indian Vegetarian Cookery' book, 1986.
We used coley in this recipe for its firm white flakes, this fish holds it’s texture well in a curry - (we recommend leaving the skin on to help hold the chunks together); it’s also pretty inexpensive which makes it the ideal weeknight meal!