Prawn Patia Recipe

 

Prawn Patia is made from prawan.Patia is a traditional Parsee/Parsi dish that was brought from Persia by Parsees who settled in India. It is made with prawns or fish, cooked with spices, herbs, jaggery or palm sugar and tamarind. It is hot, sweet and sour. Chicken or lamb version also exist but are not originally Parsee.

We usually serve it on special occasions like birthdays, weddings or any other auspicious occasion like Navjot, with Toor/Tuvar dal and boiled rice. Serves 2.

 

Ingredient

 

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon crushed dried red chillies

4 tablespoons groundnut oil

1 capsicum, chopped small

2 large onions, sliced

1/2  ginger, finely chopped

3 cloves garlic, finely chopped

4 fresh chillies, finely chopped

1 lb. prawns, peeled

1/2 teaspoon turmeric

1.14 oz. can of plum tomatoes,

 drained and roughly chopped

 water

Method

1.Heat the salt, cumin and dried chillies in a heavy frying

 

2.Pan over a high heat for 1 minute.

 

3.Keep the spices moving

 

4.Add the oil. Lower the heat

 

5. Add the onion and capsicum

 

6.Cook for a few minutes until the

onions are soft.

 

7.Add the ginger, garlic and chillies.

 

8.Stir for another minute

 

9.Add prawns, turmeric and tomatoes.

 

10. If the mixture is too thick add a little water

 Simmer until prawns are cooked through.