Greetings, spice lovers, would you believe that I have yet another company to show you freebies from?
Cowley’s Fine Food, makers of all forms of jerky, fruit leathers and dried mushrooms, alongside other traditional products like marzipan and truffles.
Hello again spice lovers and welcome back to my end of the month recipe posts. Today we’re trying our hands at something a little less dessert-based again. Dōpiaza relish.
For those who aren’t familiar with the curry, dōpiaza is a red-coloured indian dish with all the flavours that entails but also onions. Lots of onions.
In fact, the name literally means “two onions”, referring to the inclusion of both fried and boiled ones.
Many restaurants over the years have screwed up this translation though. Rather than telling their customers that the dish has two types of onion or twice as much as any other curry, indian restaurants will often mark it down as a “maximum” amount of the vegetable. And that just isn’t true.
But what happens when we use an actual maximum of onions? I’ve wanted an answer to this for a long time and recently decided to find out.
I must warn you though, this recipe is simple but slow. It is worth in the end but absolutely not for the impatient.
