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Kolmi no Tatrelo Patio - Spiced Prawns, Parsi Style

Jul-17-2016
Rhea Mitra-Dalal
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kolmi no Tatrelo Patio - Spiced Prawns, Parsi Style RECIPE

This is a family recipe I learned from my mother in law who, in turn, learned it from her mother. A relatively easy recipe this patio is a lesser known but very delicious and traditional preparation.

Recipe Tags

  • Non-veg
  • Easy
  • Parsee
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 1 cup medium sized prawns, cleaned and devined
  2. 6 spring onions, finely chopped with the greens
  3. 2 large onions, finely chopped
  4. 6 cloves garlic, minced
  5. 1 cup fresh coriander leaves, washed and chooped
  6. 6-8 green chillies, chopped
  7. 2 -3 sprigs curry leaves
  8. 2 tbsp vinegar
  9. 1 tbsp sugar
  10. 1 tsp turmeric powder
  11. 1 tsp chilli Powder
  12. 1/2 tsp mustard seeds
  13. 1/2 tbsp Parsi garam masala
  14. salt
  15. oil

Instructions

  1. Marinate the prawns in salt and turmeric and set aside.
  2. In a large flat frying pan heat some oil and crackle the mustard seeds. Then add the curry leaves, chopped onions, garlic, and spring onions. Stir and fry for a few minutes keeping the heat on medium.
  3. Add the green chillies and cook for another minute.
  4. Now add the spice powders and sugar and mix well. Keep stirring and cook for 2 -3 minutes.
  5. Next add half of the chopped coriander and follow it with the vinegar. Stir well to mix and cook evenly. Add salt as required. Don't forget that the prawns have been salted.
  6. Finally add the prawns and coat them well with the masala mix. Cover and cook for a couple of minutes till the prawns are done.
  7. Once the prawns are done garnish with the remaining fresh coriander and serve this hot with plain daal and rice, or with bread (Bombay pav is ideal).

Reviews (2)  

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Medha Nadgouda
Aug-16-2016
Medha Nadgouda   Aug-16-2016

Thanks for the recipe

Sukhmani Bedi
Jul-27-2016
Sukhmani Bedi   Jul-27-2016

yum!

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