Kolmi No Patio
Prawns cooked in a thick, deeply spiced, sweet-sour-hot tomato-onion masala — patio is the Parsi word for a specific style of concentrated semi-dry preparation, distinct from any Indian curry style. Dried red Kashmiri chillies, jaggery, and white vinegar form the trinity of flavours; the prawns are added at the end and cooked just until pink. Eaten with dal and rice or as a relish-like accompaniment spread on bread. A patio's texture should be thick enough to mound on a spoon; the reduction is considered an art form in Parsi cooking.
Cuisines
Parsi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 2 tablespoons | oil |
| 1 medium | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 2 medium | tomatoes, finely chopped |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 tablespoon | tamarind pulp |
| 1 tablespoon | jaggery |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they turn soft and mushy.
- 5 Mix in the red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.
- 6 Add the tamarind pulp and jaggery, stirring well to combine.
- 7 Season with salt to taste.
- 8 Add the prawns to the pan and cook until they turn pink and are cooked through, about 5-7 minutes.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Adjust the level of jaggery and tamarind to balance the sweet and sour flavors to your preference.