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Prawn Patia

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Description

Prawn Patia, a jewel in the treasure trove of Parsi cuisine, is a tantalizing dance of sweet, sour, and spicy notes. Succulent prawns, bathed in a luscious tomato-based curry, are transformed by the marriage of tamarind, jaggery, and a symphony of aromatic spices. This dish showcases the culinary artistry of blending tartness and sweetness, creating a harmonious flavour profile that captivates the palate. Prawn Patia, with its vibrant and complex taste, embodies the rich cultural tapestry of Parsi cooking—a perfect balance of tradition and innovation.

Marinade

  • 500g large prawns, deveined and cleaned
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste

    • Patia Sauce

  • 2 tablespoons olive oil or ghee
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1/4 cup tamarind pulp
  • 3 tablespoons brown sugar
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt (adjust to taste)
  • Fresh cilantro leaves for garnish
    • Marinate the Prawns
    1. In a bowl, mix the prawns with turmeric powder, red chili powder, and salt. Set aside for 15-20 minutes.
    Prepare the Patia Sauce
    1. Heat vegetable oil or ghee in a pan over medium heat.
    2. Add finely chopped onions and sauté until golden brown.
    3. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
    4. Add ground cumin, ground coriander, red chili powder, turmeric powder, and garam masala. Cook for 2-3 minutes to roast the spices.
    5. Add finely chopped tomatoes and cook until they soften.
    6. Pour in the tamarind pulp and brown sugar. Mix well and let it simmer until the sauce thickens.
    7. Adjust salt and sweetness according to taste.
    8. Add the marinated prawns to the sauce and cook until the prawns are opaque and cooked through. Be careful not to overcook, as prawns cook quickly.
    9. Serve Prawn Patia hot with steamed rice or Indian bread like naan or chapati. Garnish with fresh cilantro leaves.
    10. Enjoy the tantalizing flavours of sweet, sour, and spicy Prawn Patia, a delightful dish that brings the essence of Parsi cuisine to your table!