Kolmi nu Patio A Parsi favourite – prawns cooked in a sweet and sour coconut gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Aug 2016 in Recipes Course New Update Main Ingredients Prawns (medium), Fresh coconut Cuisine Parsi Course Main Course Seafood Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Sweet & Sour Level of Cooking Easy Others Non Veg Ingredients list for Kolmi nu Patio 16-20 Prawns (medium) shelled and deveined ½ cup Fresh coconut grated 2 tablespoons Cashewnuts soaked 1½ teaspoons Coriander seeds 1 teaspoon Cumin seeds 1 teaspoon Vinegar ½ tablespoon Oil 2 medium Onions sliced 1 teaspoon Garlic chopped ½ teaspoon Ginger chopped to taste Salt 1 teaspoon Sugar 8-9 Cherry tomatoes 1 teaspoon Fresh coriander leaves chopped Method Grind together coconut, cashewnuts, coriander seeds, cumin seeds and vinegar into a fine paste using water as required. Heat oil in a non-stick pan. Add onions and sauté till light golden. Add garlic, ginger and green chillies, mix and sauté for 2 minutes. Add red chilli powder and mix well. Add ground paste, mix and sauté for a minute. Add 1 cup water and stir to mix. Add salt and sugar, stir to mix and cook for 5 minutes. Add cherry tomatoes, prawns and mix well. Reduce heat, cover and cook till the prawns are fully done. Add chopped coriander, switch off heat and mix well. Serve hot with steamed rice. #Cashewnuts #Cherry tomatoes #Coriander seeds #Cumin seeds #Fresh coconut #Fresh coriander leaves #Garlic #Ginger #Oil #Onions #Prawns (medium) #Salt #Sugar #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article