Parsi Prawns Patia Recipes

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PARSI PRAWNS PATIA



Parsi Prawns Patia image

The quickest way to get a delicious patia for your dinner has got to be with this gem of a recipe! This is a traditional dish hailing from the Parsi community and one that families have cooked for decades in Mumbai. All the goodness of the spices comes from just a few tablespoons of the Balti paste which flavours the patia with chilli, cumin & coriander. The addition of tamarind and a pinch of sugar gives you the perfect balance of flavour to this sweet and tangy dish. Prawns are quick to cook and make a delicious addition to this recipe.

Provided by Patak's

Time 45m

Yield 4

Number Of Ingredients 12

580g raw peeled king prawns
1 tbsp vegetable oil
1 large white onion, finely chopped
1 1/2 tbsp garlic cloves, chopped
1 green chilli, slit lengthwise
2 tbsp Patak's Balti Paste
2 tbsp sugar
1 tbsp tamarind paste
Salt to taste
100ml water
Coriander for garnish
Handful of curry leaves for garnish (optional)

Steps:

  • 1. Heat oil in a saucepan, over a medium flame. Add the chopped onions and fry for 12 minutes until they are soft.
  • 2. Lower the heat, add the garlic and chilli, and fry for 1 minute.
  • 3. Add the Patak's Balti Paste and fry for a minute, followed by the raw prawns.
  • 4. Fry for 2 minutes, mixing the paste with the prawns.
  • 5. Add water, sugar, tamarind paste and salt. Stir well.
  • 6. Add water and bring to a boil. Simmer for 2 minutes with a lid.
  • 7. Turn the heat off. Garnish with fresh coriander and curry leaves.
  • 8. Serve the prawns patia with rice, hot chappattis and mango chutney.

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