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Author Topic: Dopiaza onions  (read 3,671 times)

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The discussion centers around tips for achieving the ideal onion texture in Dopiaza curry. Suggestions include cutting onions into large pieces, fast frying them in hot oil for a crunchy texture, and using a pre-cooked onion sauce as a base. One user notes that cooking the onion sauce may take longer than suggested in a referenced video, but results in a desirable sweetness that enhances the dish.

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Offline vindapoo

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Dopiaza onions
« on: May 21, 2013, 06:52 PM »
My fav dish is pathia and I've got that cracked (thanks to Julian's ebook amongst others)its better then my fav curry house version, well chuffed.

I want to crack Dopiaza now, any suggestions for  getting the big chunks of onion that makes a dopiaze just right ?

cheers
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Offline Geezah

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Re: Dopiaza onions
« Reply #1 on: May 21, 2013, 08:15 PM »
cut the onions in to nice big pieces, heat some oil in a wok until smoking then fast fry the onions for a minute or 2 so they singe on the edges but have a nice crunch and flavour burst.
..and add to curry.

For the first layer of onions you'll be wanting to make a bunjara, or finely chop onion and fry in a little bit of mixed spice :) G&G
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Offline vindapoo

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Re: Dopiaza onions
« Reply #2 on: May 21, 2013, 08:30 PM »
thanks will give it a pop
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Offline Whandsy

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Re: Dopiaza onions
« Reply #3 on: May 21, 2013, 08:38 PM »
Julian also had a recipe for pre cooked onions or "onion sauce"

Link is here

http://youtu.be/wzD8YDDgO4g

W
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Offline natterjak

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Re: Dopiaza onions
« Reply #4 on: May 21, 2013, 09:54 PM »
I make the Julian version of this onion/green pepper sauce as the basis for Dopiaza (it will portion up and freeze ok) but one point to note, I've always found it took quite a lot longer to cook than he describes in the video. Maybe 50-100% longer and then it takes on the gorgeous complex sweetness which works so well when you add it to a curry to make dopiaza. 
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Offline vindapoo

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Re: Dopiaza onions
« Reply #5 on: May 22, 2013, 11:06 AM »
cheers
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