Prawn do Pyaza
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Recipe by
Servings
2–3
Prep time
15 min
Cooking time
25 mins
Prawn Do Pyaaza is a classic South Asian dish that highlights the sweetness of caramelized onions, the warmth of aromatic spices, and tender, succulent shrimp. “Do Pyaaza” literally means “double onions,” referring to the generous use of onions in the recipe. This version features an optional creamy cashew-onion blend that elevates both flavor and texture. I learned this recipe from my mother-in-law, who received it from her patient’s father, a skilled Bangladeshi chef. Perfect for a weeknight dinner or a festive meal.
Ingredients
- 1 lb ≈ 0.5 kg Prawn/Shrimp
- 2-3 tsp Turmeric powder (1.5 for marination)
- 2-3 tsp Red chili powder( 1.5 for marination)
- Salt, to taste
- 2-3tsp Cumin powder
- 1/4 cup Tomato purée
- 1 tbsp Tomato ketchup
- 2 medium onions, sliced
- 4-5 Cashew nuts, blended with beresta (fried onions) and a little water
- 1 tbsp Ginger-garlic paste
- 3–4 Green chilies, chopped
- 1/4 cup Chopped coriander for garnish
Directions
- Marinate the Prawn/shrimp with salt, 1.5 tsp red chili powder, and turmeric powder. Fry in oil until the shells turn red. Set aside.
- In the same pan, add a little more oil and fry onions until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
- Add 2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp cumin powder. Sauté briefly with a little water to avoid burning.
- Over low heat, add tomato purée and the cashew-onion blend. Cover the pot and cook until the oil separates from the gravy.
- Return the fried prawn/shrimp to the pot, add 1/4 cup water, cover, and cook over medium heat. When the gravy thickens, garnish with green chilies and chopped coriander. Serve hot with rice or pulao.
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