Parsi Prawn Patio | How to Make Parsi Prawn Patio
Cuisine: Parsi
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
Spice paste
  • Cloves – 9
  • Dried red chilli – 4
  • Turmeric powder – 1 & ½ tsp
  • Coriander seed – ¾ tsp
  • Cumin seed – ¾ tsp
  • 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
  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 thinly and finely chop the remaining 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 finely 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, about 5 minutes.
  9. Stir in tamarind pulp and jaggery and cook till the jaggery dissolves and the gravy turns thick.
  10. Remove from heat and serve your warm prawn patio with rice.
Recipe by Flavor Quotient at