Parsi food can best be described as an assortment of khattu and mitthu meaning sour and sweet. A majority of “star” Parsi cuisine dishes happily thrive on this delightful melange of flavors that blend so well that the end product is pure magic for one’s palate. Kolmi-No-Patio is one such example. Kolmi No Patio, also known as the Parsi style prawn curry is a rare curry which is sharp(chilies), sweet(jaggery) and sour (tamarind and lemon juice).
THE PRAWNS: Unwrap your scrumptious Zappfresh Prawns Tiger Medium, shell, devein, wash and pat dry.
THE VEGETABLES: Peel, wash and chop the onions. Peel the garlic. Clean, wash and chop the coriander.
THE PASTE: Put garlic, whole red chilies, coriander seeds, clove, cinnamon, turmeric, cumin seeds and red chili powder in a blender, add water (approx. 60 ml) and make a fine paste.
Heat ghee in a handi, add onions and saute over medium heat until golden brown. Add the paste and bhunno until the fat leaves the masala. Then add Zappfresh Prawns Tiger Medium, bhunno for a minute, add water (approx. 500ml), bring to a boil and simmer until prawns are cooked. Now add tamarind, jaggery, the chopped coriander, and lemon juice, stir for 2 minutes. Adjust the seasoning.
Remove to a dish and serve with brown rice or chapati.