Prawn Patio

 This flavorful prawn patio is a prominent evidence of the richness of Parsi cuisine! 
 
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Cooking prawns is always a delight for me. I have loved prawns ever since I came to know about their existence, so I don’t mind giving that effort to shell and de-vein them every time.
 
These prawns were resting in my freezer for 5 days as I was searching for something entirely new and exciting. And finally I got it!
 
I got it in the new addition to my cookbook collection – “My Great India Cookbook” by the celebrated chef Vikas Khanna. This prawn patio is one of the famous Parsi delicacies and according to Vikas Khanna, it tastes lovely with rice; and how correct he was!
 
It was an amazing companion with plain hot rice and you won’t even look for any other side dish if you are as crazy as me for prawns. So take a delish ride with this flavorful Parsi recipe.
 
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Prawn Patio
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Servings
Ingredients
Spice paste
  • Cloves – 9
  • Dried red chilli – 4
  • Turmeric powder – 1 & ½ tsp
  • Cumin seed – ¾ tsp

Patio
  • Medium prawns – 500 gms
  • Onion – 4, medium
  • Tamarind pulp – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Fresh coriander leaves – 1 cup
  • Oil – 2 tbsp
  • Salt to taste
Instructions
  1. Combine all the ingredients of the spice paste together in a grinder and make a smooth paste using 2 tablespoon of water. Set aside.
  2. Clean and de-vein the prawns. Shell them keeping the tails intact. I do it this way because for me it looks better for presentation than the fully shelled prawns. You can do away with the shell fully.
  3. Out of the 4 onions, slice one finely and chop the rest of the three.
  4. Heat oil in a frying pan and put on medium heat. When hot, add the one sliced onion and sauté till golden.
  5. Stir in the ground spice paste with a splash of water and sauté for 3 to 4 minutes.
  6. Now add prawns stirring well till they are thoroughly coated with the gravy.
  7. After 4 to 5 minutes, tip in the three chopped onions, finely chopped coriander leaves and salt. Add half a cup of water.
  8. When the water comes to boil, cover and simmer till the prawns are just cooked.
  9. Stir in tamarind pulp and jaggery and cook till the jaggery dissolves and the gravy turns thick.
  10. Remove from heat and serve hot with rice.

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