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Topic: Bawibride Prawn Patio (Read 650 times)
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Indian Master Chef
Bawibride Prawn Patio
December 21, 2017, 07:55 AM »
TATRELO KOLMI (PRAWN) PATIO from the Bawibride web site
The Parsi Patio at its very basic is a sweet, sour and slightly spicy seafood accompaniment featuring coriander seeds, jeera, garlic, jaggery and cane vinegar. Why is the dish called Patio and not a curry or masala? Well, that’s because this dish was historically made in the ‘patio tapeli’ – a unique utensil that is wide and flat at the bottom with bulging round sides. I may be wrong, but it is my assumption that the word we all know as Pathia is a derivation of the word Patio?
500 gm prawns (about 20) shelled and de-veined but with the tail on
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp dhana jeera powder(a mix of equal quantities of ground coriander and ground cumin)
1 medium onion finely chopped
1 tbsp garlic paste
2 tbsp oil
2 green chillies finely chopped
6 tomatoes (4 pureed and 2 finely chopped)
1 inch knob of jaggery
2 tbsp cane vinegar (can replace with white vinegar if unavailable)
Big handful of chopped coriander
Marinate the prawns in turmeric, red chilli powder and salt; keep aside. While this marinates, finely chop the onion.
Heat the oil in a pan, add the garlic paste and chopped onion; let it brown. Add the chopped chilles and dhana-jeera powder and mix until well combined. Tip in the pureed tomatoes and jaggery mixing everything well. Don’t add any water to the pan, and let it cook uncovered so that the moisture released from the tomatoes dries out. After about 3 – 4 minutes, add in the chopped tomatoes as well and let everything cook.
When the tomato has reduced – you want a thick consistency with very little gravy – add in half the coriander, vinegar and the prawns. Cover the pot and let it cook for five minutes. Take off the heat and add in the rest of the coriander as garnish. Serve hot with Dhandar (a soupy lentil dish)or by itself with some yellow Khichdi (rice and lentils).
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