| |
 |
|
|
|
 |
PRAWNS
IN SWEET AND HOT CURRY
PRAWN
PATIA (DHANU, NEAR BOMBAY)
| The Parsees fled from Persia
about 1300 years ago and settled on the coast of Gujrat in
India. Others who in recent centuries gradually arrived from
Persia formed a small but distinct community in Bombay and
Dahanu, just to the north, where they are known as Iranis
and cultivate fruit orchards of mangoes, chicoos (sapotas)
and lychees. This patia recipe is an Irani one from
Dhanu. The parsees also have a version of patia. A
patia is a curry with sweet, hot and sour flavours
equally balanced. Both Parsees and Iranis serve the patia
on auspicious family occasions, along with yellow rice and
lentils,
calling it by its traditional name- dhan, dar, patio.
The Irani patia is slightly spicier and hotter than
the Parsee one. There are many chilllies in this recipe but
the heat is offset by the sour tarmarind and the sugar.Traditinally
served with yellow rice. |
|
| Serves
2-3 |
|
| 225g
Shelled prawns |
3/4
teaspoon red chilli powder |
| 11/2
teaspoon tamarind pulp |
1
teaspoon garam masala powder |
| 5
green chillies, chopped |
1/2
teaspoon turmeric powder |
| 3
plump garlic cloves |
2
medium tomatoes, finely chopped |
| 1
teaspoon cunin seeds |
1
teaspoon jaggery (gur) |
| 1/4
cup oil |
10
curry leaves |
| 2
large onions., finely chopped |
1/4
cup corignder leaves |
| 1/2
teaspoon cumin powder |
salts |
| 3/4
teaspoon coriander powder |
|
|
| 1 It using fresh prawns, wash and remove
the veins.
2 Soak the tamarind in 1/2 cup water
for about 30 minutes.
3 Grind the 5 green chillies, 2 garlic cloves and cumin seeds
to a paste.
4 Heat the oil in a cooking pot and fry the onions until
deep pink.. Add the ground paste and fry for 2 minutes, stiring
well. Then add the chopped garlic and green chilli paste and fry
for a further 2 minutes.
5 Add the cumin, coriander, red chilli, garam masal and
turmeric powders. Stir constantly for 1 minute. Add the chopped
tomatoes and fry for 4-5 minutes. stiring from time to time.
6 Add half the tamarind water, the jaggery, curry
and coriander leaves and salt. Taste and adjust the sour, sweet
and salt flavours to your taste. Add 3/4 cup
water and bring to the boil. Simmer for 5 minutes. Put in the prawns
and cook for as long as necessary , remebering that prawns
cook very quickly. This dish has a thick, non-runny gravy, and the
Parsees always serve it with a moong dal.
|
|
|
