📝 About This Recipe
A cornerstone of the Parsi-influenced Anglo-Indian kitchen, Prawn Patia is a masterclass in flavor balancing, hitting the palate with a trio of hot, sweet, and sour notes. This vibrant curry features succulent king prawns bathed in a thick, luscious tomato and onion base, sharpened with tamarind and mellowed with jaggery. It is a celebratory dish that perfectly captures the fusion of Persian culinary heritage and the bold spices of the Indian coast.
🥗 Ingredients
The Prawns
- 500 grams King Prawns (peeled and deveined, tail on for presentation)
- 1/2 teaspoon Turmeric powder (for marination)
- 1/2 teaspoon Salt (to taste)
The Aromatics
- 3 tablespoons Vegetable oil (or ghee for a richer flavor)
- 2 large Red onions (very finely chopped)
- 1.5 tablespoons Ginger-garlic paste (freshly pounded is best)
- 2-3 pieces Green chilies (slit lengthwise)
The Spice Paste and Base
- 1 teaspoon Cumin powder
- 2 teaspoons Coriander powder
- 1.5 teaspoons Kashmiri red chili powder (for vibrant color without excessive heat)
- 1 cup Tomato purée (freshly blended or canned)
The Patia Balance
- 2 tablespoons Tamarind paste (concentrated)
- 1.5 tablespoons Jaggery (grated; substitute with dark brown sugar if needed)
- 1/2 cup Fresh coriander (finely chopped)
- 1/2 teaspoon Garam masala (for finishing)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned prawns with 1/2 teaspoon of turmeric and salt. Set aside to marinate for 15 minutes while you prepare the base.
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2
Heat the oil or ghee in a wide, heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 10-12 minutes.
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3
Stir in the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears and the mixture is fragrant.
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4
Lower the heat and add the cumin, coriander, and Kashmiri chili powder. Stir rapidly for 30 seconds to toast the spices without burning them.
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5
Pour in the tomato purée and a pinch of salt. Cook the mixture, stirring occasionally, until the oil begins to separate from the sides of the masala (the 'bhuna' stage).
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6
Add the tamarind paste and grated jaggery to the pan. Stir well to incorporate, creating a thick, dark, and glossy sauce base.
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7
Pour in about 1/2 cup of warm water to loosen the sauce to your desired consistency. It should be thick enough to coat a spoon heavily.
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8
Gently add the marinated prawns to the simmering sauce. Increase the heat slightly to medium.
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9
Cook the prawns for 4-6 minutes, turning them once. Be careful not to overcook; they are done when they turn opaque and form a 'C' shape.
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10
Taste the sauce. A perfect Patia should be a balance: if it's too sour, add a pinch more jaggery; if too sweet, add a touch more tamarind.
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11
Sprinkle the garam masala and half of the fresh coriander over the dish. Give it one final, gentle stir.
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12
Remove from heat, cover with a lid, and let the dish rest for 2-3 minutes to allow the flavors to settle before serving.
💡 Chef's Tips
Always use fresh prawns for the best texture; frozen prawns should be thawed completely and patted dry before marinating. The key to a deep Patia flavor is browning the onions slowly—don't rush this step or the sauce will taste raw. If you prefer more heat, swap one teaspoon of Kashmiri chili powder for regular hot chili powder. Adjust the consistency carefully; Patia is traditionally a 'dry' or thick curry rather than a soupy one. For an extra layer of authenticity, add a teaspoon of vinegar along with the tamarind for a sharper 'Anglo' tang.
🍽️ Serving Suggestions
Serve alongside warm, buttery Garlic Naan or Paratha to scoop up the thick sauce. Pair with fragrant Basmati Pilau rice or simple Jeera (cumin) rice. A side of Kachumber salad (diced cucumber, tomato, and onion) provides a refreshing crunch. Accompany with a chilled glass of dry Riesling or a crisp Lager to cut through the spice. Finish the meal with a cooling Mango Lassi or a scoop of rose-flavored kulfi.