Kolmi No Patio: The Parsi Style Prawn Curry

  • Serving: 4
  • Difficulty:

Properties

  • Serving
    4 people
  • Preparation
    40 mins
  • Cook time
    15 mins
  • Passive time
    10 mins

Ingredients

  • 800 gms Zappfresh Tiger Prawns Medium

  • 100 gms Ghee

  • 160 gms Onions

  • 20 gms Garlic

  • 5 nos Whole Red Chilies

  • 10 gms Coriander Seeds

  • 5 nos Cloves

  • 1 stick Cinnamon (1-inch)

  • 5 gms Turmeric

  • 5 gms Cumin Seeds

  • 5 gms Red Chili Powder

  • 50 gms Tamarind Pulp

  • 30 gms Jaggery

  • 15 gms Coriander

  • 20 ml Lemon Juice

  • 2 Tbs. (Or As Per Taste) Salt

Methods

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).

PREPARATION:

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.

COOKING:

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.

TO SERVE:
Remove to a dish and serve with brown rice or chapati.

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