This recipe calls for Balti Spice Paste
Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.
Parsi Prawns Patia
The quickest way to get a delicious patia for your dinner has got to be with this gem of a recipe! This is a traditional dish hailing from the Parsi community and one that families have cooked for decades in Mumbai. All the goodness of the spices comes from just a few tablespoons of the Balti paste which flavours the patia with chilli, cumin & coriander. The addition of tamarind and a pinch of sugar gives you the perfect balance of flavour to this sweet and tangy dish. Prawns are quick to cook and make a delicious addition to this recipe.
Ingredients
Serves 4 people
- 580g raw peeled king prawns
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 1 1/2 tbsp garlic cloves, chopped
- 1 green chilli, slit lengthwise
- 2 tbsp Patak’s Balti Paste
- 2 tbsp sugar
- 1 tbsp tamarind paste
- Salt to taste
- 100ml water
- Coriander for garnish
- Handful of curry leaves for garnish (optional)
Method
- Heat oil in a saucepan, over a medium flame. Add the chopped onions and fry for 12 minutes until they are soft.
- Lower the heat, add the garlic and chilli, and fry for 1 minute.
- Add the Patak’s Balti Paste and fry for a minute, followed by the raw prawns.
- Fry for 2 minutes, mixing the paste with the prawns.
- Add water, sugar, tamarind paste and salt. Stir well.
- Add water and bring to a boil. Simmer for 2 minutes with a lid.
- Turn the heat off. Garnish with fresh coriander and curry leaves.
- Serve the prawns patia with rice, hot chappattis and mango chutney.
-
Serves 4 people
- 580g raw peeled king prawns
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 1 1/2 tbsp garlic cloves, chopped
- 1 green chilli, slit lengthwise
- 2 tbsp Patak’s Balti Paste
- 2 tbsp sugar
- 1 tbsp tamarind paste
- Salt to taste
- 100ml water
- Coriander for garnish
- Handful of curry leaves for garnish (optional)
-
- Heat oil in a saucepan, over a medium flame. Add the chopped onions and fry for 12 minutes until they are soft.
- Lower the heat, add the garlic and chilli, and fry for 1 minute.
- Add the Patak’s Balti Paste and fry for a minute, followed by the raw prawns.
- Fry for 2 minutes, mixing the paste with the prawns.
- Add water, sugar, tamarind paste and salt. Stir well.
- Add water and bring to a boil. Simmer for 2 minutes with a lid.
- Turn the heat off. Garnish with fresh coriander and curry leaves.
- Serve the prawns patia with rice, hot chappattis and mango chutney.
