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.
Storage Information: Store in cool dark place. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.
Try it with: Fresh spring veg or white fish
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, Chilli Powder, Dry Curry Leaves.
Contains: WHEAT Flour.
Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to 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!
4 traditional handmade theplas.