Parsi Prawn Patio | Parsi Kolmi No Patio | Kitchenstagram
Parsi-style Prawns Patio is a vibrant dish that brings together a beautiful balance of sweet,tangy and gently spiced flavours. The richness comes from a careful blend of spices and aromatics, lifted by the deep sweetness of jaggery. Every element works in harmony without overpowering the natural taste of the prawns.
The texture plays an equally important role. The gravy is cooked down to a semi-dry consistency, allowing the masala to cling to each prawn, creating a well-coated, flavourful bite every time. This method ensures that the prawns remain the highlight, with the spices enhancing rather than masking their taste.
The name “patio” is believed to come from the traditional flat-bottomed vessel used for cooking the dish, reflecting its roots in Parsi kitchens. Over time, it has become a beloved preparation, often enjoyed as a comforting meal paired with plain rice and a simple lentil dish.
Parsi food brings together bold flavours and comforting homestyle cooking, with seafood holding a special place in its repertoire. This prawns patio stands out for its perfect balance of sweet, tangy and gentle spiced notes. It comes together quickly, making it ideal for both everyday meals and special occasions. One taste is enough to make it a frequent favourite, thanks to its rich character and satisfying depth that pairs beautifully with a simple meal.
What makes this preparation special is its ability to strike a perfect balance- slightly sweet, mildly sour and warmly spiced- making it both distinctive and memorable. It’s the kind of dish that feels homely yet full of character, often becoming a favourite after just one taste.
Ingredients
6 nos. Large Prawns, cleaned & deveined
Salt to taste
2 tsp Turmeric Powder
2 tbsp Oil
2 nos. Onion, finely chopped
1 tbsp Ginger-garlic paste
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Kashmiri Chili powder
1 tbsp Spicy Red Chili Paste/ powder
3 nos. Tomato, finely chopped
1 tsp Garam Masala powder
1 tbsp Tamarind Pulp
1 tbsp Jaggery, grated
1/4 cup Fresh Coriander, chopped
Preparation
- Step 1: Marinate the prawns with 1 tsp salt and 1 tsp turmeric powder. Keep aside for at least 15 minutes.
- Step 2: Heat oil in a large pan, add the onion and a pinch of salt, sauté for 6-8 minutes or until golden brown. Add ginger-garlic paste and sauté for 2-3 minutes.
- Step 3: Add turmeric powder and sauté for 2-3 minutes. Then add coriander powder, cumin powder, kashmiri chili powder and spicy red chili paste and sauté for few more minutes.
- Step 4: Add finely chopped tomatoes and cook for 8-10 more minutes on low heat until you get a thick consistency.
- Step 5: Add the marinated prawns and sauté for few minutes. Add a little water, salt to taste and garam masala powder, stir to combine. Cover and cook on low heat for about 4-5 minutes or until the prawns are cooked through.
- Step 6: Add tamarind pulp and grated jaggery, stir to combine. Simmer for few more minutes.
- Step 7: Remove from heat, garnish with fresh coriander. Serve warm with rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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