Parsi Kolmi no Patio
A vibrant and tangy Parsi prawn dish featuring a rich, sweet-and-sour tomato onion gravy. It packs a delightful punch of spice and tang, making it a wonderful accompaniment to simple boiled rice.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric and salt, then set them aside for 10 minutes.
2
Heat oil in a heavy-bottomed pan and add the sliced onions. Sauté until they turn translucent and light golden brown.
3
Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the chopped tomatoes, red chili powder, and turmeric powder. Cook the mixture on medium heat until the tomatoes turn soft and oil begins to separate.
5
Add the grated jaggery and vinegar to the tomato base, stirring well to achieve a balanced sweet-and-sour flavor.
6
Gently drop the marinated prawns into the simmering gravy and mix well.
7
Cover the pan and cook for 5 to 7 minutes until the prawns are just cooked through and opaque.
8
Adjust seasoning if needed, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
500 grams prawns, cleaned and deveined
4 large ripe tomatoes, finely chopped
2 large onions, finely sliced
4 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon jaggery, grated
2 tablespoons vinegar
3 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.