A hearty, onion based curry with ginger and mint

DOPYAZA 

Meaning two onions. An accidental staple of Hyderabadi Muglai cuisine created by the palace cook who, forgetting if he’d added enough onions to a dish, added extra onions just in case, much to the delight of the Maharaja. The fried and broiled onions are offset with ginger, tomato and fresh mint.

Inspiration from an Indian kitchen (Serves 4-6)

1. Sauté 1kg of your choice of protein or veggies in a little oil.

  2. Add 1 jar of Doe Piazza curry paste and 1 jar of water.

3. Stir - Boil - Simmer - Cook.

4. Finish with coconut milk, cream or yoghurt. To spice up, add extra ginger, garlic and chilli at Step 1.

Ingredients: Onion, Tomato, Olive Oil, Turmeric, Tamarind, Mint, Ginger, Garlic, Salt, Herbs & Spices .

‘Made in Australia from at least 80% Australian ingredients’

Refrigerate after opening and use within 4 weeks.