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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. The powerful vinegar flavour of the pickled onions will dissipate into the sauce. This is a recipe update but the original can still be found here.

Preparation

• Chop the pickled onions into quarters.
• Grate the ginger, crush the garlic, and mix together with a little water to make a paste.
• Roughly chop the red chilli.
• Chop the fresh coriander.

Cooking - 6½ min

1. Heat the oil in a suitable pan and fry the ginger/garlic paste, stirring, for about 30 seconds.
2. Add the chilli powder, ground coriander, ground cumin, turmeric, ground cinnamon, fenugreek powder and cardamom powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
3. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
4. Add the c41 pre-cooked chicken, red chilli, pickled onions, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desire sauce consistency.
5. Reduce the heat and add the fresh coriander and cook, stirring regularly, for 1 min.

Serving

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

Notes

(1) Dilute the c46 base sauce with 100 ml of water and heat before use.
(2) 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