How to make Kolmi No Patio- Sk Khazana -

This prawn dish is a blend of tangy, sweet and spicy tastes – a favourite of the Parsis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Tamarind pulp (इमली का पल्प )

Cuisine : Parsi

Course : Main Course Seafood

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Kolmi No Patio- Sk Khazana

Kolmi No Patio- Sk Khazana Recipe Card

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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolmi No Patio- Sk Khazana Recipe

  • Medium prawns cleaned, deveined and washed 20-25

  • Tamarind pulp 1 teaspoon

  • Oil 2 tablespoons

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 1/2 tablespoon

  • Red chilli paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Cumin powder 3/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 2 teaspoons

  • Tomato chopped 1 large

  • Salt to taste

  • Prawn stock 1 1/2 cups

  • Jaggery (gur) chopped 1 teaspoon

  • Fresh coriander leaves chopped 1 1/2 tablespoons

  • Fresh coriander sprigs for garnish

  • Boiled red rice to serve

Method

Step 1

Heat oil in a non-stick wok, add onions and sauté till golden brown. Add ginger-garlic paste and red chilli paste, mix well and saute for 1-2 minutes.

Step 2

Add red chilli powder, coriander powder, cumin powder, turmeric powder, garam masala powder, mix well and saute for 1-2 minutes.

Step 3

Add tomato and mix. Add salt, mix and saute till the tomato is soft and pulpy.

Step 4

Add prawns, mix well, and saute for 1-2 minutes. Add prawn stock and mix well. Cover and cook for 5-6 minutes.

Step 5

Add tamarind pulp, jaggery and coriander leaves and mix well. Take the pan off the heat.

Step 6

Transfer the prawn mixture into a serving bowl, garnish with coriander sprig and serve hot with boiled red rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.