Hi Curryhell
I would like your complete honest opinion on this (good and bad). Not sensitive and have big shoulders. If there is something you think would better it, I would love to know. Good luck and enjoy!
Barry
Ok Barry. Time to report back. I cooked this on Sunday afternoon. I must admit when i read through the ingredients i thought this had potential for a good tasting curry and something different from what i normally eat and your pic looked damn good. Never eaten dupiaza before so no preconceived ideas about how it should taste and therefore no expectations. Read through the recipe and immediately wanted to change the sequence of events. Really had to stop myself from doing this.
Frying the keema generated additional oil which was good. Would aid the frying of the spices and provide additonal flavour rather than just plain oil.
In went the spices for just long enough to let the oil do its work.
Followed then by the already cooked onion and tom puree. First lot of base added and reduced.
So far so good. Added the meat next with corriander
Cooked this for a while to reduce and increase the flavour and added a few fresh chillis for a bit of bite if i needed it.
Everthing else added
And here is where it went wrong in my opinion. Continued to cook now for another 10 mins or so to reduce and hopefully cook out the potential overpowering taste of raw onions and peppers added a such a late stage of the process. The end result -
And a close up
The dish finished up looking very similar to the one you pictured. The sauce was in fact thicker than it looks - a result of my trying to make sure the chopped onions and peppers were cooked through. The dish tasted quite pleasant but had an overpowering flavour of green peppers coming through. This kind of masked all the other flavours that should have been there.
I am interested to know why you added the chopped onions and peppers at the finishing stage of the curry when they are traditionally a tarka and would be cooked out at the start to add body to the flavour of the dish. Conversely, the cooked onion was added at the start, so by the end of cooking, any bite it may have added had long since disappeared.
The obvious change for me is to swap the adding of these ingredients around which was my instinct when i read through the recipe. Get rid of the overpowering pepper taste by cooking raw ingredients first and then adding flavour and texture with the cooked onion towards the end.
Would i cook it again? Most definitely but i would change the order for sure next time. This has great potential to be a fine tasting dish bursting with different flavours but on this occasion was marred the late additon of peppers and chopped onion which tainted the overall flavour. Maybe it was my technique? You did ask me to be honest and i have never eaten a dupiaza before so maybe it turned out how it should be. Will be interesting to hear others views on the dish. I will do it again soon with my tweaks and let you know how it goes. I am sure this could be a real winner as far as chef's specials go.
Topic: Chef's Special Mixed Meat Dopiaza (Read 44089 times)
