parsi prawn recipe

KOLMINO PATIO

a hot, sweet and sour prawn delicacy popular with Parsis.

Ingredients:

prawns 800gms , Lemon juice 20ml/4tsp

cinnamon 2 sticks,1"each , Oil 80gm/1/3 cup

cloves 5 , Onion chopped 160gm/2/3 cup

coriander leaves
chopped 15gm/1 tbs , Red chilli powder 5gm/1tsp

coriander seeds 10gm/2tsp , Red chillies, whole 5

cumin[jeera] seeds 5gm/1tsp , Salt to taste

Garlic paste 20gm/4tsp , Tamarind[imlee] 45gm/3 tbs

Jaggery 75gm/5tbs , Turmeric[haldi]

Method:

1. shell devein, wash and pat dry the prawns.

2. put whole red chillies, garlic paste, coriander seeds, cloves, cinnamon , turmeric, cumin seeds and red chilli powder in a blender and make a paste with approximately 600ml/1/4 cup water.

3. Soak tamarind in half cup water and extract juice.

4. Heat oil in a kadhai and saute onions till golden brown, Add the paste and salt and stir till the fat surfaces.

5. Add prawns and stir for 2 to 3 minutes. Add 500ml/2 cups water, bring to boil and simmer till prawns are cooked.

6. Add the tamarind, jaggery and lemon juice and mix well.


time: to serve
preparation:45 minutes Garnish with chopped coriander leaves.Tastes
cooking :25 minutes best with brown rice.

PRAWN RECIPES

FAMOUS GOANESE PRAWN RECIPE KNOWN AS PRAWN BALCHAO

this is a favourite Goan dish which can be preserved for a couple of days.......in fact, its tangy taste is at its best after a day or so.........it can be stored as a pickle for longer, if preservatives are added................

ingredients:
prawns small size 1kg ginger paste 15gm/1tbs
black peppercorns 2.5gm/half tsp groundnut oil 160ml/2/3rd cup
cardamoms 12 malt vinegar 160ml/2/3rd cup
cinnamon 4 sticks, 1"each onions, chopped 160gm/2/3cup
cloves 5gm/15 red chillies whole 15
cumin[jeera seeds] 2.5gm/half tsp sugar 25gm/5tsp
curry leaves 12 tomatoes, chopped
garlic paste 30gm/2tbs

method:
shell, devein, wash and pat dry prawns. blend the peppercorns, cardamoms, cinnamon, cloves, cumin and red chillies with the vinegar in a blender. keep aside. heat oil in a kadhai and deep fry prawns to a golden brown, remove. add the onions to the hot oil. saute till golden brown. add the ginger and garlic pastes and stir for a minute. add the tomatoes and the blended paste. stir for 2-3 minutes. add the fried prawns, curry leaves and sugar and cook till prawns are tender.

preparation 30 minutes to serve
cooking 30 minutes serve hot with steamed rice or any Indian bread