Shrimp Coconut Sauce called Patio

By Rita Jamshed Kapadia 6 comments

Served with Dhan Dar or Khichri 

Ingredients

  • 1 lb shrimp

  • 2 medium onions finely chopped

  • 1/2 cup Spring onions

  • 1/2 cup Spring garlic

  • 3 sprigs of Curry leaves

  • 3 medium tomatoes pureed

Dry masala / spice powders 

  • 1/2 tsp Haldi / Turmeric

  • 1/2 tsp Chilli powder

  • 1/2 tsp Black Pepper powder

  • 1/2 tsp All spice / garam masala powder  or as per taste.

Grind together :

  • 1/2 cup grated Coconut

  • 1 cup Kothmir / Cilantro

  • Green chillies as per taste.

  • 1 tbspn Jeera / Cumin

  • 1-1/2 tbspn Dhaniya /Coriander powder

  • 5 cloves Garlic

  • 2 medium Onions

Method

  • Heat oil in a pan.

  • Add curry leaves & sauté.

  • Add finely chopped onions & fry till light golden brown

  • Add little besan / gramflour & sauté

  • Add ground masalas & all above-mentioned dry masala powders except Garam masala powder.

  • Sauté till oil separates.

  • Add tomato puree, spring onions & spring garlic with greens & mix. Let it dry.

  • Add all spices / Garam masala powder & salt. Mix well.

  • Add shrimps & let it cook with little water till done.

  • Add vinegar & sugar to taste (optional)

More recipes for Fish and Parsi Seafoods in my cookbook – Parsi Cuisine: Seafood (Volume 1) Paperback

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

6 Comments

Rita

Oct 10, 2018, 10:50 am

Hi Firdosh,
So there are 2 parts of the sping garlic (leelu lasan). First is the white bulb and second is the greens.
Do send a picture of the Prawn Patio when you make it. It will be a delight.
Best regards,
Rita

Firdosh Nogama

Oct 10, 2018, 9:55 am

You mention spring garlic and greens, what is greens?

Rita

Oct 10, 2018, 8:32 am

Thank you for pointing this out to us.
fyi, Changed the whole recipe above so you can print it out if needed.
Best regards,
Rita

Cyrus Baria

Oct 10, 2018, 8:03 am

Many thanks

Rita

Oct 10, 2018, 7:42 am

Hi Cyrus,
Khordad mahino Hormazd Roj Mubarak

From Sheroo aunty : I’m giving below the approximate quantities. Please do adjust according to your taste & understanding. Thanks.

PRAWNS-COCONUT PAATIYO

Prawns 350 gms.

2 medium onions finely chopped.
Spring onions & greens 1/2 cup.
Spring garlic & greens 1/2 cup.
Curry leaves about 3 sprigs.
Tomato puree of 3 medium tomatoes.
Besan / Gramflour 1 tablespoon.

Dry masala / spice powders :
Haldi / Turmeric 1/2 tspn.
Chilli powder depending on spiciness of the chillies & as per taste.
Black Pepper powder 1/2 tspn.
All spice / garam masala powder 1/2 tspn or as per taste.

Grind together :
Coconut 1/2.
Kothmir / Cilantro 1 cup.
Green chillies as per taste.
Jeera / Cumin 1 tbspn.
Dhaniya /Coriander 1-1/2 tbspn
Methi / Fenugreek seeds 1/4 tspn.
Rai / Mustard seeds 1 tspn.
Saunf / Fennel seeds 2 tspns.
Garlic 5 cloves.
Onion 2 medium.

Heat oil in a pan. Add curry leaves & sauté. Add finely chopped onions & fry till light golden brown. Add little besan / gramflour & sauté. Add ground masalas & all above-mentioned dry masala powders except Garam masala powder. Sauté till oil separates. Add tomato puree, spring onions & spring garlic with greens & mix. Let it dry. Add all spices / Garam masala powder & salt. Mix well. Add prawns & let it cook with little water till done. Add vinegar & sugar. Garnish with kothmir / cilantro. Have it with chapattis or dhaan-daar.

Cyrus Baria

Oct 10, 2018, 4:42 pm

It would be nice if quantities of the various spices are included. Can you advise please. I would love to try it

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