June 3, 2019 Shrimp Patio

Shrimp Coconut Sauce called Patio

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)

Fiesta Friday feature

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

6 thoughts on “Shrimp Coconut Sauce called Patio

  1. 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

  2. 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

  3. 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.

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

Comments, If you enjoyed this, give it a like and share it !

error: Content is protected !!
%d bloggers like this: