I know I have been MIA for quite some time here but I am back now with a lipsmacking prawn dish from the Parsi kitchen!
The reason for being MIA is that my parents are visiting me from India for the next couple of months. And I am meeting them after five long years guys, so you can imagine my excitement. I can hardly think of work; every single moment is spent chatting with them and taking them around the city and neighbouring places.
And pampering them with loads of deliciousness.
I have never had the opportunity to cook for them before for such a long period of time. And now I don the blogger status too, so treating them to all sorts of new dishes and cuisines, both at home and at restaurants. After all, Melbourne is indeed the food capital of the world.
With seafood being a family favourite, I decided to treat them to Tatrelo Kolmi Patio, a delicious Parsi style prawn dish.
The Parsi cuisine is rich, varied and full of delicious recipes especially more if you are a seafood lover. This prawns patio is simple, easy to prepare but so full of flavour that you will find yourself making it over and over again.
The combination of vinegar and jaggery along with the spices and aromatics add a punch to the flavours yet not overpowering. The spices are subtle and only highlight the taste of the meaty tiger prawns. Make sure that the dish has a semi-dry consistency which is when the masala coats around the prawns for a delicious mouthful.
And there’s only way to enjoy this best – with steaming hot rice and a simple dal. Tuck in!
Recipe adapted from www.bawibride.com
Tatrelo Kolmi Patio (Parsi style Prawns)
- 600 gms prawns; deshelled and deveined
- 1 medium red onion; finely chopped
- 3 garlic cloves; grated
- 2 green chillies; chopped
- 6 to matoes 4 pureed, 2 finely chopped
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 ½ tsp coriander powder
- ½ tsp roasted cumin/jeera powder
- 2-3 tbsp oil
- 1 inch knob of jaggery
- 1 ½ tbsp coconut vinegar cane vinegar is used traditionally; white vinegar can also be used
- ½ cup fresh coriander leaves; finely chopped
- Marinate the cleaned prawns with turmeric powder, red chilli powder and salt. Keep aside for at least 15 minutes.
- Heat oil in a large pan; add the onions and garlic, sauté till the onions have turned light brown.
- Add the coriander powder and cumin powder; mix well to combine.
- Next add the tomato puree and the jaggery; mix well and allow to cook on low heat without adding any water. Once the excess moisture has evaporated, add the chopped tomatoes and allow to cook further on low heat till you get a thick consistency.
- Next add the marinated prawns along with the vinegar and half of the coriander leaves.
- Cook covered on medium heat till the prawns are done, stirring in between.
- Remove and garnish with the remaining coriander leaves.
- Serve warm with rice and dal.