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Kolmi No Patio- Parsi Style Prawn Curry

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The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt I should give a try. Thankfully I was not at all disappointed but ratherpleased with the recipe.I got the recipe from At The Back of the Hill.

The Parsis prefer to have this dish along with Dhandar and rice. But it goes well with rotis as well. While cleaning the prawns, keep aside a handful of shells to make stock. This will enhance the flavour of the curry.

 

 

Kolmi No Patio- Parsi Style Prawn Curry

Source: At The Back of the Hill

Print Recipe
Kolmi No Patio- Parsi Style Prawn Curry
The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt
Servings
Ingredients
To be Ground to a fine paste
Servings
Ingredients
To be Ground to a fine paste
Instructions
  1. Take a handful of the prawn shells and rinse thoroughly.
  2. Take them in a pan and pour 2 cups of water.
  3. Bring to a rolling boil.
  4. Reduce heat and let simmer for 10 minutes.
  5. Switch off heat and strain the liquid.
  6. Discard the prawn shells.
  7. Take 1/4 cup of the stock and soak the chillies in it for 10 minutes.
  8. Grind the chillies, ginger and garlic along with the stock to get a smooth, fine paste.Keep aside.
  9. Take some prawn stock and dilute the tamarind paste in it.Keep aside.
  10. Heat oil in a pan.
  11. Saute the chopped onion in it till it turns golden in colour.
  12. Add the ground chilli paste and stir fry for a minute or two, till the raw smell goes off.
  13. Add the coriander, cumin, chilli, turmeric and garam masala powders and mix well.
  14. Tip in the chopped tomatoes and cook till oil separates.
  15. Add tamarind water and jaggery and mix well.
  16. Bring to a boil.
  17. Add the prawns into the mixture and mix well.
  18. Once the prawns are cooked, add the lime juice and chopped coriander leaves.
  19. Check and adjust the seasoning.
  20. What you need to have is a gravy that is tangy, sweet and spicy.
  21. Switch off heat and transfer to a serving dish.
  22. Serve hot with rice or rotis.
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