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.
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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.
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