King Prawn Dopiaza Curry is a traditional British Indian Restaurant (BIR) recipe for a dopiaza-style curry of prawns in an onion-flavoured base curry sauce with tomato puree, ginger-garlic paste and methi leaves. The full recipe is presented here and I hope you enjoy this classic British version of: King Prawn Dopiaza Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 teaspoons vegetable oil
1 small onion, roughly chopped
250ml base curry sauce, divided
1 tsp garlic-ginger paste
1 tsp tomato purée
1/4 tsp red chilli powder
1 tsp dried fenugreek leaves (methi)
pinch of sea salt
1 small handful fresh coriander leaves, finely chopped
9 cooked king prawns
1/2 small onion, sliced very thinly
Method:
Set a wok or deep frying pan over medium heat. Once hot add 2 tsp vegetable oil and use to stir-fry the coarsely chopped small onion for 2 minutes.
Add 5 tbsp of the curry base along wit hthe ginger-garlic paste, tomato puree, chilli powder, dried fenugreek leaves, sea salt and a small handful of coriander leaves. Bring to a boil and add another 5 tbsp of the curry base. Mix well to combine, bring to a simmer and cook for 2 minutes.
Add in the cooked king prawns and the remaining curry base. Return to a simmer and cook for another 2 minutes, or until the curry gravy is medium thick.
Turn the finished curry into a warmed serving dish, garnish with a little chopped coriander and the sliced onion half.
