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.
Ingredients
- 1 large loaf Round bread loaf, unsliced (Choose a sturdy round loaf with a good crust)
- 1 pound Prawns, peeled and deveined (Medium to large size)
- 2 large Onions, finely sliced (For the doopiaja (double onion) curry)
- 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder or cayenne (Adjust to taste)
- 1 tablespoon Ginger, fresh grated
- 2 teaspoons Garlic, minced
- 1 teaspoon Coriander, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Salt (To taste)
- 1 cup Water or stock (For the curry gravy)
- 1 tablespoon Lemon juice, fresh (Optional)
More recipes using Prawns
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.
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 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 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
- 1Using a sharp knife, carefully pare away the outer brown crust of the bread without damaging the inner crust. Cut a square lid from the top of the loaf, about 3 inches across. Carefully hollow out the inside crumb, leaving a shell about 1/2 inch thick on all sides and bottom.
- 2Heat 2 tablespoons of ghee in a large pan over medium-high heat. Add half the sliced onions and fry until golden brown and crispy, stirring frequently, about 8-10 minutes. Remove and set aside.
- 3In the same pan, add the remaining 1 tablespoon of ghee and the remaining onions. Fry for 3-4 minutes until softened. Add the turmeric, chili powder, ginger, garlic, coriander, cumin, and salt. Stir well and cook for 2 minutes until fragrant.
- 4Add the prawns to the pan and stir to coat with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the prawns turn pink and are just cooked through.
- 5Add the water or stock and bring to a simmer. Cook uncovered for 5-7 minutes until the gravy thickens slightly. Stir in the reserved fried onions and lemon juice if using. The mixture should be moist but not too watery.
- 6Preheat oven to 375°F (190°C). Carefully spoon the prawn doopiaja mixture into the hollowed bread loaf, filling it to the top. Include as much gravy as the loaf will hold without overflowing. Replace the square bread lid on top.
- 7Place the filled loaf on a baking sheet and bake in the preheated oven for 15-20 minutes until the bread is lightly browned and crispy. The filling should be hot throughout.
- 8Remove from oven and let rest for 2-3 minutes. Serve hot, cutting the loaf into wedges at the table so each portion includes both the crispy bread shell and the spiced prawn filling.
