Kolmi No Patio [ PRAWNS IN HOT TAMARIND SAUCE ]

Name: Kolmi No Patio [ PRAWNS IN HOT TAMARIND SAUCE ]
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: “600g large raw prawns, shelled and deveined; 1 teaspoon ground turmeric; 2 tablespoons vegetable oil; 1 large onion, finely diced; 2 fresh green chillies, slit lengthways; 7–8 fresh or 10 dried curry leaves; 1 tablespoon ginger-garlic paste; 2 tomatoes, diced (seeds and all); 3 tablespoons tamarind pulp or shop-bought tamarind paste; 2 tablespoons grated jaggery or soft brown sugar; ½ teaspoon medium-hot red chilli powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; a small handful of fresh coriander leaves, chopped, to garnish; salt; Parsi-style Brown Rice, to serve

5 steps

Prep:15minCook:40min

“The red, cloyingly sweet dish that is known as a ‘patia’ in many Indian restaurants around the world is nowhere near the beautifully balanced sweet and sour ‘patio’ one will eat in a Parsi home. As a teenager growing up in Mumbai, I was lucky to be invited by my Parsi friends to eat ‘patio’ served with rice, topped with golden fried onions.”

Updated at: Wed, 16 Aug 2023 18:53:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories261.6 kcal (13%)

Total Fat8.2 g (12%)

Carbs16.9 g (7%)

Sugars15.1 g (17%)

Protein32 g (64%)

Sodium549.6 mg (27%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600graw prawns

large, shelled and deveined

1 teaspoonground turmeric

2 tablespoonsvegetable oil

1onion

large, finely diced

2fresh green chillies

slit lengthways

7fresh curry leaves

1 tablespoonginger-garlic paste

2tomatoes

diced, seeds and all

3 tablespoonstamarind pulp

or shop-bought tamarind paste

2 tablespoonsjaggery

grated, or soft brown sugar

½ teaspoonred chilli powder

medium-hot

1 teaspoonground coriander

1 teaspoonground cumin

fresh coriander leaves

chopped, to garnish

salt

Brown Rice

Parsi-style, to serve

Instructions

Step 1

“Toss the prawns in half the turmeric and salt to season.

Step 2

2 Heat the oil in a frying pan over a high heat, add the onion and fry for 7–8 minutes until very soft and golden.

Step 3

3 Tip in the chillies and curry leaves, then stir in the ginger-garlic paste and fry for a couple of minutes to release all the flavours.”

Step 4

“Add the diced tomatoes with a pinch of salt and cook for 5–6 minutes until a thick paste is formed. Mix in the tamarind and jaggery or sugar. Sprinkle in all the ground spices, including the remaining turmeric. Cook over a medium heat for a few minutes until everything is well blended, then add a splash of water and bring to the boil.This will help the oil to separate and the spices to cook.

Step 5

5 Add the prawns and cook for 7–8 minutes, until they are opaque. Season to taste, sprinkle with the coriander, and serve hot with Parsi-style brown rice.”