Meygoo Dopiyazeh
Ingredients: White Meat
Servings: Main
Cooking: 20 Minutes
Preparation: 80 Minutes
Meygoo Dopiyazeh
Ingredients :
- 3tbsp vegetable oil
- 1tsp cumin seeds
- 2tsp black mustard seeds
- 1tsp coriander seeds
- 1large brown onion (finely sliced)
- 6cloves garlic (minced or crushed)
- 1thumb size fresh ginger (grated)
- 1tsp turmeric
- 1/2tsp dried red chilli flakes
- 1tsp ground coriander
- 3tbspMahram tomato purée
- 1red pepper (finely sliced)
- 1red onion (finely sliced)
- 800ml water mixed with 1/8 tsp of ground saffron
- Juice 1 fresh lemon
- 1/2tsp garam masala
- 800g frozen shelled tiger prawns (defrosted)
- Salt and Pepper(to taste)
- A small bunch of fresh coriander(finely chopped)
Preparations :
Place a large casserole pan or skillet on medium-high heat and add oil. Add cumin seeds, coriander seeds and mustard seeds and heat until they sizzle. Then add finely sliced brown onion and cook until they start to caramelise.
Add garlic, then ginger and stir into the onion mixture. Follow with turmeric, red chilli flakes, ground coriander and stir until evenly distributed into the mixture.
Add tomato purée and stir into the mixture. Then add sliced red peppers and red onion and stir until softened. Add saffron water, lemon juice and garam masala and stir. Bring to a boil and then turn heat down to allow the sauce to simmer gently for 30 mins.
Add prawns to the sauce and stir. Add chopped fresh coriander and cook for a further 10 mins. Turn the heat off and serve the Meygoo Dopiyazeh with fresh chopped coriander sprinkled on top accompanied with rice and / or naan.
Mahram products used :
