Fish Doopeaja

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Fish Doopeaja

Fish Doopeaja is a traditional Bangladeshi recipe for a classic lightly-spiced curry of fresh water fish cooked in a tomato base with coriander and spring onions. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Fish Doopeaja.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Vegetable Recipes Bangladesh Recipes

The spelling of this dish depends on the transliteration, with fish dopiaza being the commonest form. I'm just presenting the dish here with the spelling as I first encountered it.

Ingredients:

200g fresh-water fish, cut into small pieces (catfish is good if you can get it, as is perch)
80g onion, shredded
1 tsp hot chilli powder
1 tsp ground turmeric
2 tbsp onion paste
1/8 tsp ginger paste
1/4 tsp chilli paste
6 tbsp dhania (coriander) leaves, shredded
2 tbsp spring onion leaves, chopped
80ml oil
1 tsp salt
2 medium tomatoes, blanched, peeled and chopped

Method:

Heat the oil in a pan and stir in the chilli powder, turmeric, onion paste, chilli paste and ginger paste. Stir fry for about 30 seconds then add about 1 tbsp water. Add the onion and the fish pieces then stir in 120ml water and the salt.

Bring to a simmer, cover your pot and cook over medium heat. When almost all the water has evaporated away, add the tomatoes, coriander leaves and spring onion greens.

Continue cooking over medium-low heat until the oil separates (floats to the surface). Serve immediately, accompanied by rice.