165min 2 ppl
Prawn Dopiaza
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 28g
Carbs 16g
Fats 8g
About this dish
Succulent prawns in a double-onion sauce — gently cooked onions create a sweet, layered base while sautéed onion wedges stirred in at the end deliver bite and caramelised flavour to every spoonful.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionslarge, 1 finely diced, 0.5 in wedges1.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated7.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Fish & Seafood
- Raw Tiger Prawnspeeled and deveined250 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- large heavy pan
- frying pan
- chef's knife
- cutting board
- fine grater
- wooden spoon
- instant-read thermometer
- measuring spoons
Method
1
Finely dice 1 of the onions. Cut the remaining half onion into 2cm wedges and separate the layers. Mince the garlic and grate the ginger. Finely slice the green chilli and roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat 1.5 tbsp of vegetable oil in a large heavy pan over medium heat. Add the cumin seeds and lightly crushed cardamom pods. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the finely diced onion. Cook for 12 minutes, stirring frequently, until deep golden.
Approx. 12 minutes
4
Add the minced garlic, grated ginger, and sliced green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
6
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and the oil begins to separate.
Approx. 5 minutes
7
Meanwhile, heat the remaining 0.5 tbsp oil in a frying pan over high heat. Add the onion wedges and cook for 4–5 minutes until golden and slightly charred at the edges. Set aside.
Approx. 5 minutes
8
Add the prawns to the sauce. Cook for 4–5 minutes until pink, opaque, and cooked through (internal temperature 63°C/145°F). Check with an instant-read thermometer at the thickest part. Do not overcook or prawns will become rubbery.
Approx. 5 minutes
9
Stir in the fried onion wedges and garam masala. Season with salt to taste.
Approx. 1 minutes
10
Serve scattered with fresh chopped coriander.
Approx. 1 minutes
