Ingredients
3 Onions finely chopped
2 lbs Prawns or Shrimp
3 Green chilles finely chopped
2 tsp Garlic finely minced
1 bunch Kotmir ( coriander leaves)
1 tsp Haldi ( tumeric) powder
1 tsp red chilli powder
1 tsp Cumin seeds
1 tsp dhanya powder
2 inch piece of Jaggery
5 Tomatoes finely chopped
1 tsp Salt
Method
1. Marinate the prawns with salt and haldi. Keep it aside.
- Now in a pan add oil when hot add jeera seeds. Bring to a crackle and add onions, garlic and fry till little brown.
- Now add jaggery and green chillies. when the jaggery melts add tomatoes.
- Saute and make it all soft, then add red chili powder, haldi, dhanya and salt.. When the masala is cooked well add the prawns/shrimps.
- If you wish, add water but its not needed.
- When prawns/shrimps are cooked garnish with coriander leaves.
Shrimp Patio is ready.
Serve with Dhan dar.
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Hi Rita,
One of the key things is to make sure the shrimp are properly cooked (i.e. not under cooked or over cooked). They have to retain their juiciness and yet be able to absorb all the flavours of the patiyo. Now in the recipe above you tell the reader to marinate the prawns and put them aside, yet in the process you never once mention when the prawns are added in or precisely how long they should be cooked. I think that is a very importtant component of getting shrimp and prawns right.
Daraious
Hi Daraious,
Common sense to cook to the desired consistency is a basic ingredient in parsi cooking. Just like eggs, some like them runny and some like them like rubber 🙂
Yes, I do mention in step 3 to add shrimps.
I did not mention how long to cook the shrimps or prawns precisely because, I leave it to the cook to judge when and how much juicy and tender to cook the shrimps. In the USA where I am the shrimps cook very fast so my technique is to saute them in a pan outside the patiyo for 7 minutes and then add later, just before serving. This way the shrimps do NOT get dry or tough.
Prawns are another type of seafood, the ones in India take longer to cook!
Best regards,
Rita