Prawn Patia, a Parsee Curry

Prawn Patia, a Parsee Curry

Ingredients

250-300 gm. or 8 oz fresh prawns, peeled and de-veined. You can use frozen prawns too, but thaw them fully and cook minimally.

3 tbsp. oil

300 gm. or 2 medium onions, peeled and finely chopped

2 cloves garlic (ginger is not used in this dish)

1/2 tsp. turmeric powder

1/2-3/4 tsp. chilli powder

3/4 tsp. coriander powder

1/2 tsp. cumin powder

1 tsp. Sambhar Powder for flavour (optional)

*1 to 1/2-2 tsp. tamarind puree/paste.

2 medium tomatoes, finely chopped or 120 gm. or 4 oz. tinned tomatoes

1 tsp. jaggery or palm sugar

Salt to taste (prawns can be a little salty)

1/2 tsp. Garam Masala

Instructions

Wash and pat dry prawns with kitchen paper.Heat the oil in a saucepan and fry the onions and garlic, until golden brown.

Add the cumin, coriander, red chilli, sambhar powder and turmeric and cook, stirring constantly for 10-20 seconds.Add salt and the chopped/tinned tomatoes and fry until oil floats to the top.

Dissolve tamarind and sugar in 1/2 cup of hot water and add to the cooking sauce. Bring to boil. The gravy should be thick.Adjust seasoning, adjusting the sour, sweet and salt tastes to your liking.

Simmer for 5-6 minutes. The gravy should be thick.Add the prawns just before serving and cook for a minute or two only. Do not overcook prawns, they get rubbery. Turn heat off.

Just before serving, add prawns and garam masala and bring to boil. Turn heat off.Serve with Boiled Rice and dal or Dhansak.

MSS Organic Farms:

www.organicjaggery.shop

Recipe channel: www.facebook.com/vaagmeefoods

Join Telegram: https://t.me/organicjaggery