Kolmi no Patio is a Parsi cuisine specialty and a tasty way to serve shrimp
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: prawns, seafood, shellfish, shrimp
Servings: 4
Calories: 102kcal
Author: Puja
Ingredients
1shallotfinely diced
3garlic clovesthinly sliced
½Serrano green chilior more if you like it really spicy
2tspoil
1tspcumin seeds
7curry leavesoptional
2tbsptomato paste
1 ½tspbrown sugar or grated jaggery
1tbsptamarind pulp
½tspred chili powder
½tspturmeric
1tspground cumin seeds
1tspground coriander seeds
½tspsalt
3tbspchopped cilantro leaves
1tbsplemon juice
½lbscooked frozen shrimpIf you use uncooked shelled and deveined shrimp. Just add about 3-4 minutes of additional cooking time.
Instructions
Heat oil in a saute pan.
When hot, toss in the cumin seeds and curry leaves. Stir.
Then toss in the onion. Cook for a few minutes and then add the garlic and green chili. Cook until the onion is translucent and the garlic is soft.
In the mean time, dissolve the tamarind pulp into 1/4 cup of hot water. Set aside.
Add in the tomato paste and stir. Cook for a minute.
Toss in the chili, cumin, coriander, sugar and salt. Cook for about a minute. Stirring often so the spices don’t burn.
Strain the tamarind pulp and throw away. Add the tamarind water to the pan. Stir and let cook until the mixture thickens and develops a jammy texture. About 5 minutes on medium low heat.
Add the cilantro.
Rinse the shrimp under running water for 2 to 3 minutes. Drain and add to the pan. Stir and cook for 1 minute on low heat until warmed through.
Turn off the heat and stir in the lemon juice.
Notes
Prawn Patio is traditionally served with rice and yellow lentils (dal). I served it just with rice. I am sure it would also be great with flat bread.