Prawn Patia

Prawn Patia Food Done Light #shrimpcurryTime to make some magic.  Throw a little garlic, ginger, some chiles, a dash of cumin seeds and turmeric and a splash of vinegar into a spice grinder and whiz away.  Add some heat and fresh shrimp and you have the ingredients for the perfect elixir.  The aroma is intoxicating.  It will draw you in and make your dinner dreams come true.  Can you hear the call of Prawn Patia, a Parsi shrimp curry?  It will cure what ails you and make you come back for more.

Prawn Patia Food Done Light #shrimpcurry
Prawn Patia is a dish that is usually served on auspicious occasions along with Mori Dal.  It took me a few years to get this dish right.  Yes, I said years!  It is hard to make a dish that you have never had.  I was always chasing my husband’s memory of his Mom’s Patia.  The problem was that I had never had his Mom’s Patia.  She passed away before we met.  I do have her recipe but like any good cook she threw in a little bit of this and that without writing it down.  Finally I gave up trying to chase a memory of a recipe and just started working on what I thought Prawn Patia should be.  When I did that, I finally found my version of the perfect Prawn Patia.

Cook up some magic yourself.  Who knows, maybe the deliciousness of the meal will cast a spell on your family to do the dishes for you!  It will certainly make your dinner dreams come true.

Prawn Patia Food Done Light #shrimpcurry #parsi #rpawnpatia

Prawn Patia (Serves 6)

Masala:
1 to 1 1/2 tbsp. grated ginger
5 garlic cloves
1/2 to 1 jalapeno, seeds removed
4 tsp. cumin seeds
1/2 tsp. turmeric
1 tbsp. vinegar (I used cane but you can use white vinegar)

Shrimp:
1 tsp. coconut or canola oil
4 cups onions, sliced
1 to 2 jalapeno, deseeded and finely diced
1/2 cup cane vinegar or white vinegar
1 1/2 tsp. kosher salt
4 plum tomatoes, chopped
1 cup water
1 tbsp. sugar
2 lbs. shrimp, shelled
1 cup chopped cilantro

  1. In a spice grinder, puree all the ingredients for the masala.  Put aside.
  2. Melt coconut oil in a dutch oven over medium heat.  Add onions and jalapeno.  Fry until onions are golden brown, about 30 minutes.
  3. Add the masala, vinegar and salt.  Cook stirring and scraping any browned bits from the bottom of the pan for 1 minute.
  4. Add tomatoes, sugar and water.  Bring to a boil and reduce to a simmer until the liquid slightly thickens, about 15-20 minutes.  Add shrimp and continue to simmer for about 5 minutes or until shrimp has just turned pink.  Stir frequently.
  5. Take off the heat and add the cilantro.  Serve with Mori Dal and Basmati Rice.

Nutritional value per serving:

Calories 245    Fat 4 grams    Carbs 19 grams    Protein 33 grams

You can also see this recipe at some of these link parties

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