Prawn Doopiaja
A traditional Bengali prawn curry cooked with double the amount of onions (doopiaja means 'double onions'), featuring prawns in a spiced mustard oil gravy with sliced curry onions.
Ingredients
- 6 tablespoons Mustard oil (One chittack and a half equals approximately 6 tablespoons)
- 4 teaspoons Onions, ground to paste (Ground or blended into a smooth paste)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.25 teaspoon Garlic, ground (Ground to a paste)
- 12 whole Small onions or shallots, sliced lengthways (Cut each into 6-8 slices lengthways)
- 1 cup Water
- 12 whole Large prawns, cleaned and deveined (Heads removed; optionally use head substance pounded with coriander seed)
- 1 teaspoon Unroasted coriander seed (Optional, for pounding with prawn head substance)
- 1 teaspoon Salt (To taste)
More recipes using Prawns
Prawn Malay Doopiaja
A Malaysian-style prawn curry with caramelized onions, aromatic spices, and coconut milk. The doopiaja method features twice-cooked onions - fried and then simmered - creating a rich, flavorful sauce.
Prawn Malay Doopiaja
A Malay-style prawn curry featuring large prawns cooked in a rich onion-based sauce with coconut milk and aromatic spices. The doopiaja method involves frying onions twice - once sliced and fried, then chopped and simmered into the curry.
Prawn Doopiaja Loaf
A hollowed-out bread loaf filled with spiced prawn curry, baked until golden brown. This impressive presentation combines crusty bread with a flavorful prawn filling.
Prawn Doopiaja Pittas
Crispy fried pastry pockets filled with spiced prawn curry in the doopiaja style, featuring prawns cooked with onions, mustard oil, and aromatic spices. These savory hand pies are best served hot.
Instructions
- 1Clean and thoroughly wash the prawns. Remove and discard the heads (or optionally, extract the substance from the heads by pounding with unroasted coriander seed and squeezing out the liquid). Devein the prawns and set aside.
- 2Bring a pot of salted water to a boil. Add the cleaned prawns and parboil for 2-3 minutes until they just turn pink. Drain and set aside.
- 3Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches smoking point. Then reduce heat to medium.
- 4Add the sliced curry onions to the hot oil and fry over medium heat, stirring frequently, until they are golden brown and softened, about 7-8 minutes.
- 5Add the ground onion paste, turmeric, chili powder, and ground garlic to the pan. Stir well and fry the spice mixture for 3-4 minutes until the raw smell disappears and oil begins to separate from the mixture.
- 6Add the cup of water and salt to taste. Stir well and bring to a boil. Reduce heat to medium-low and let simmer for 5 minutes to allow the flavors to meld.
- 7Add the parboiled prawns to the gravy. Stir gently to coat the prawns with the sauce. Cook for 3-4 minutes, stirring occasionally, until the prawns are fully cooked and the gravy has thickened slightly. Adjust salt if needed.
- 8Remove from heat and serve hot with steamed rice or Indian bread.