Chingri Dopiaza (Shrimp with Onion, Tomato, Chile and Turmeric)
Vivid and bright, this traditional Bangladeshi shrimp dish, which was adapted from Nur-E Gulshan Rahman, the chef and an owner of Korai Kitchen in Jersey City, New Jersey, is stained with earthy turmeric, sweetened with onion and spiked with chile. In Bangladesh, Iran, India and in other parts of the subcontinent, dopiaza can refer to dishes that use a lot of onions. This recipe cleverly builds flavor using onions two ways: Some are sliced and cooked until softened, adding texture, while the remaining are blended into a purée that melds with turmeric, chile, oil and cilantro into a sauce that tastes as bright as sunshine. Ms. Rahman learned the recipe from her mother, and the dish is a popular staple at the restaurant, which she owns and operates with her youngest daughter, Nur-E Farhana Rahman.
Ingredients
- 2medium sweet onions or yellow onions (about 10 ounces each), peeled
- 2pounds large or extra-large shrimp, peeled and deveined (tails removed, if desired), rinsed in cold water
- 1cup canola or vegetable oil
- 1½teaspoons chile powder or to taste (see Tip)
- 1½teaspoons ground turmeric
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1medium tomato, cut into ½-inch cubes (1 cup)
- 8 to 10whole small green chiles (such as Thai chiles)
- 1/2cup finely chopped cilantro leaves
- Cooked white basmati rice, for serving
Directions
To a medium korai (or any other round pot with high sides), add 6 cups of water and bring to a boil over high.
While the water comes to a boil, halve 1 onion, then thinly slice it; set aside. Coarsely chop the remaining onion, then add it to a food processor or blender along with 1/4 cup water. Blend until you’ve got a thick onion purée (you’ll need about 1 cup); set aside.
Once the water boils, add the shrimp, reduce heat to medium and cook just until pink, 1 to 2 minutes. Immediately drain and transfer cooked shrimp to a bowl.
Heat the oil in the korai (or a wok or a nonstick skillet) over medium heat. Add the sliced onion and cook, stirring occasionally, just until softened but only halfway cooked, about 5 minutes. Stir in the onion purée, chile powder, turmeric and salt until fully combined.
Add the diced tomato and the green chiles; stir to combine. Stir in 2 tablespoons of water. Mix everything together and simmer for approximately 5 minutes or until oil rises to the top of the mixture.
Raise the heat to high and stir in the reserved shrimp. Cook, stirring occasionally, until the shrimp takes on the color of the sauce and the oil rises to the surface again, about 3 minutes.
Stir in the cilantro, season to taste with salt, then serve over rice.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 39 gramsCalories: 568Saturated Fat: 3 gramsUnsaturated Fat: 34 gramsSodium: 837 milligramsSugar: 7 gramsFiber: 3 gramsCarbohydrate: 25 gramsProtein: 34 grams