How to make Kolmi nu Patio -
A Parsi favourite – prawns cooked in a sweet and sour coconut gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Fresh coconut (ताज़ा नारियल)
Cuisine : Parsi
Course : Main Course Seafood
For more recipes related to Kolmi nu Patio checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Spinach With Prawns Thai Fish in Banana Leaf-Cook Smart Bhapa Ilish Sindhi Fish Curry
Kolmi nu Patio Recipe Card
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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Kolmi nu Patio Recipe
Prawns (medium) shelled and deveined 16-20
Fresh coconut grated ½ cup
Cashewnuts soaked 2 tablespoons
Coriander seeds 1½ teaspoons
Cumin seeds 1 teaspoon
Vinegar 1 teaspoon
Oil ½ tablespoon
Onions sliced 2 medium
Garlic chopped 1 teaspoon
Ginger chopped ½ teaspoon
Salt to taste
Sugar 1 teaspoon
Cherry tomatoes 8-9
Fresh coriander leaves chopped 1 teaspoon
Method
Step 1
Grind together coconut, cashewnuts, coriander seeds, cumin seeds and vinegar into a fine paste using water as required.
Step 2
Heat oil in a non-stick pan. Add onions and sauté till light golden.
Step 3
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.
Step 4
Add 1 cup water and stir to mix. Add salt and sugar, stir to mix and cook for 5 minutes.
Step 5
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.
Step 6
Serve hot with steamed rice.
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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.
