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This will not be found on many restaurant menus but it is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Fiazee" is associated with spiced onions (in Bengali) and is evidently used here to refer to the Pickled Onions. I have used spices associated with Dopiaza which also includes onions as a major ingredient. The powerful vinegar flavour of the pickled onions will dissipate into the sauce. An updated version of this recipe can be located here.

Preparation

• Deseed the cardamom pods and crush the seeds to a powder in a pestle and mortar.
• Chop the fresh coriander.
• Finely chop the red chilli.
• Chop the pickled onions into quarters.

Cooking

1. Heat the oil in a wok or heavy pan and fry the chilli powder, cumin, ground coriander, turmeric, cinnamon, fenugreek and cardamom for 30 seconds, adding a little c41 base sauce if needed to prevent drying and burning.
2. Add the red chilli, tomato purée and 40 ml of c41 base sauce and cook for 1 min.
3. Add the chicken, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
4. Add the pickled onions and 80 ml of c41 base sauce and cook, stirring frequently, for 3 min, gradually adding the remaining c41 base sauce.
5. Reduce the heat and add the fresh coriander and cook for 1 min.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander.

Notes

Pickled onions may seem a strange ingredient, but when you think about it, onions make up a significant part of curry base sauce and are also frequently added as a main ingredient. Souring agents such as tamarind, lemon juice and vinegar are also fairly common. So maybe pickled onions are not so strange after all.

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The main ingredients
Enlarge image

The finished meal