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
from Recipes and Cooking Guides From The New York Times https://ift.tt/zlGmUiu