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Difference between revisions of "King prawn patia"
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You may have to search hard for one of the ingredients, tamarind, as it's not often found in supermarkets. You should not have any trouble finding it a Indian or Chinese wholesalers such as [http://www.seewoo.com/x/search.html?sRDirect=true&search=Tamarind&catid=&brandid=&cuisid=&op=search Seewoo] | You may have to search hard for one of the ingredients, tamarind, as it's not often found in supermarkets. You should not have any trouble finding it a Indian or Chinese wholesalers such as [http://www.seewoo.com/x/search.html?sRDirect=true&search=Tamarind&catid=&brandid=&cuisid=&op=search Seewoo] | ||
| − | ==Servings== | + | ===Servings=== |
Serves 6 | Serves 6 | ||
| − | ==Ingredients== | + | ===Ingredients=== |
* 6 [[red chillies]], chopped | * 6 [[red chillies]], chopped | ||
| Line 16: | Line 16: | ||
* 1 whole [[garlic]] bulb, smashed and peeled | * 1 whole [[garlic]] bulb, smashed and peeled | ||
* 1 teaspoon [[cumin]] seeds | * 1 teaspoon [[cumin]] seeds | ||
| − | * 8 fl oz | + | * 224 ml (8 fl oz) [[vegetable oil]] |
| − | * | + | * 1.3 kg (3 lb) [[onions]], peeled and finely chopped (a job for the [[food processor]]!) |
* 1 teaspoon [[turmeric powder]] | * 1 teaspoon [[turmeric powder]] | ||
* 2 teaspoons [[ground coriander]] | * 2 teaspoons [[ground coriander]] | ||
| Line 24: | Line 24: | ||
* 1 teaspoon [[sea salt]] | * 1 teaspoon [[sea salt]] | ||
* 6 tablespoons [[tamarind pulp]] | * 6 tablespoons [[tamarind pulp]] | ||
| − | * | + | * 1.3 kg (3 lb) [[king prawns]], shelled, de-veined and cleaned |
| − | ==Method== | + | ===Method=== |
# In a [[food processor]] or [[mortar and pestle]], grind the [[chillies]], [[garlic]] and [[cumin]] to a paste, gradually adding half a cup of water. Set to one side | # In a [[food processor]] or [[mortar and pestle]], grind the [[chillies]], [[garlic]] and [[cumin]] to a paste, gradually adding half a cup of water. Set to one side | ||
| Line 34: | Line 34: | ||
# Remove from the heat and leave standing for 40 minutes so the [[prawns]] absorb the all of the flavours | # Remove from the heat and leave standing for 40 minutes so the [[prawns]] absorb the all of the flavours | ||
| − | ==Serving suggestions== | + | ===Serving suggestions=== |
Re-heat just before serving | Re-heat just before serving | ||
Serve with plain [[boiled rice]], [[broccoli]] and [[naan breads]] | Serve with plain [[boiled rice]], [[broccoli]] and [[naan breads]] | ||
| + | |||
| + | ===Chef's note=== | ||
| + | I recently made this recipe for 4 (2 now, freeze 2) but still felt that 1.3 kg of [[king prawns]] was a bit excessive! So I made the recipe using the same amounts as above, but with 400 g of [[king prawns]], 180 g of [[crayfish tails]] and to bulk it out a little, a winter squash, peeled, sliced and boiled until soft, about the same time as for potatoes of the same size. I then added the squash with the prawns. | ||
[[Category:Recipes|Prawn]] | [[Category:Recipes|Prawn]] | ||
Revision as of 16:05, 7 November 2008
Prawn patia - about this recipe
This is an exotic Parsee dish that would be served at weddings and similar occasions requiring luxurious food. You may have to search hard for one of the ingredients, tamarind, as it's not often found in supermarkets. You should not have any trouble finding it a Indian or Chinese wholesalers such as Seewoo
Servings
Serves 6
Ingredients
- 6 red chillies, chopped
- 2 green chillies, chopped
- 1 whole garlic bulb, smashed and peeled
- 1 teaspoon cumin seeds
- 224 ml (8 fl oz) vegetable oil
- 1.3 kg (3 lb) onions, peeled and finely chopped (a job for the food processor!)
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon cayenne powder
- 1 tablespoon jaggery or sugar
- 1 teaspoon sea salt
- 6 tablespoons tamarind pulp
- 1.3 kg (3 lb) king prawns, shelled, de-veined and cleaned
Method
- In a food processor or mortar and pestle, grind the chillies, garlic and cumin to a paste, gradually adding half a cup of water. Set to one side
- Heat the oil on a large pan and fry the onions to a golden colour, carefully add the spice paste and fry until it bubbles. Add the turmeric, coriander and cayenne powders and fry for a few more minutes
- Stir in the tamarind pulp, jaggery and 4 fl oz of water and cook for a further 10 minutes, stirring now and again until the sauce has thickened
- Add the prawns and cook for 2 minutes
- Remove from the heat and leave standing for 40 minutes so the prawns absorb the all of the flavours
Serving suggestions
Re-heat just before serving Serve with plain boiled rice, broccoli and naan breads
Chef's note
I recently made this recipe for 4 (2 now, freeze 2) but still felt that 1.3 kg of king prawns was a bit excessive! So I made the recipe using the same amounts as above, but with 400 g of king prawns, 180 g of crayfish tails and to bulk it out a little, a winter squash, peeled, sliced and boiled until soft, about the same time as for potatoes of the same size. I then added the squash with the prawns.
