Meygoo Dopiyazeh (Persian Prawn, Pepper and Onion Curry)
Meygoo Dopiyazeh (Persian Prawn, Pepper and Onion Curry) is a traditional Iranian recipe for a classic curry-like dish of prawns and bell peppers in a spiced onion and tomato gravy. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Prawn, Pepper and Onion Curry (Meygoo Dopiyazeh).
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Prawns are cooked in a spicy and fragrant sauce to create this curry-style dish heralding from Shiraz in the South of Iran.
This dish actually originates from Khorasan (a region now covering present-day East of Iran and the West of Afghanistan). The Mughals introduced it to South Asia, where it evolved into the dupiaza curries of Pakistan, Bangladesh dopiaza as well as Hyderbad dopyaza in India. It is also the ultimate anticedent of British Indian Restaurant (BIR) style dupiaza curries. Links to all these styles and recipes are provided.
In Persian, the name dopiyazeh can be derived from the words 'two onions' (‘do’ meaning two; and ‘piyaz’ meaning onion) which makes reference to the number of onions used as the foundation of this dish.
Ingredients:
3 tbsp vegetable oil
1 tsp cumin seeds
2 tsp black mustard seeds
1 tsp coriander seeds
1 large brown onion, finely sliced
6 garlic cloves, minced or crushed
1 thumb-sized piece of fresh ginger, grated
1 tsp ground turmeric
1/2 tsp dried red chilli flakes
1 tsp ground coriander
3 tbsp tomato purée
1 red bell pepper (finely sliced)
1 red onion (finely sliced)
800ml water mixed with 1/8 tsp of ground saffron
Juice 1 fresh lemon
1/2 tsp garam masala
800g frozen peeled tiger prawns (defrosted)
Salt and freshly-ground black Pepper, to taste
A small bunch of fresh coriander, finely chopped
Method:
Set a large cast iron casserole (Dutch oven) or deep heavy-based frying pan over medium-high heat. Once hot add oil and use to fry the cumin seeds, coriander seeds and mustard seeds, heating until they sizzle and pop. At this point add the finely sliced onion and cook until it starts to caramelise (about 8 minutes).
Add garlic and ginger, stirring into the onion mixture. Scatter over the turmeric, red chilli flakes, ground coriander and stir until evenly mixed with the other ingredients.
Add tomato purée and stir in to combine. Now add the sliced red bell peppers and red onion, stir-frying until softened(about 5 minutes). Scatter over the garam masala then pour in the saffron water and lemon juice, stirring to combine. Bring to a boil and then reduce heat to a gentle simmer. Cook gently for 30 minutes, so the gravy has a chance to thicken.
At this point add prawns, stirring to combine. Add the chopped fresh coriander and cook for a further 10 minutes.
Turn the heat off, transfer the curry to a warmed serving dish, garnish the Meygoo Dopiyazeh with freshly-chopped coriander and serve accompanied by rice and/or naan bread.
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