Indian Prawn Patia Recipe
Description: Experience the vibrant flavors of Indian cuisine with this delightful Prawn Patia, a dish that balances spiciness and savoriness, making it perfect for lunch or as a potluck offering. This recipe from lovewithrecipes.com is sure to impress!
Recipe Category: Lunch/Snacks
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
Keywords: Asian, Indian, Potluck, Spicy, Savory, < 60 Mins
Ingredients
| Ingredient | Quantity |
|---|---|
| Black mustard seeds | 1/2 tsp |
| Cayenne pepper | 1/2 tsp |
| Cumin seed | 1 tsp |
| Fennel seed | 1 tsp |
| Garlic | 2 cloves |
| Plain fat-free yogurt | 2 1/2 cups |
| Onions | 2 medium |
| Paprika | 2 tsp |
| Salt | 3 tsp |
| Tamarind paste | 150 g |
| Tomato puree | 2 cups |
| Turmeric powder | 1 tsp |
| Canola oil | 2 tbsp |
| White wine vinegar | 1 tbsp |
| Muscovado sugar | 1/2 cup |
| Water | As needed |
| Prawns | 1 lb |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 338.3 |
| Total Fat | 16.5 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 158 mg |
| Sodium | 736.2 mg |
| Carbohydrates | 29 g |
| Fiber | 3.4 g |
| Sugar | 19.7 g |
| Protein | 20.5 g |
Instructions
-
In a blender, combine the yogurt, onions, garlic, and ginger with 4 tablespoons of water, blending until smooth to create a paste. Set this mixture aside for later use.
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Heat a wok over high flame until it is scorching hot, ensuring it’s ready for the next step.
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Carefully dry roast the fennel seeds, fenugreek seeds, cumin seeds, and coriander seeds in the hot wok for about 30 seconds, or until the seeds begin to pop, releasing their aromatic oils.
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Introduce the canola oil, followed by the black mustard seeds, turmeric powder, cayenne pepper, and paprika. Cook the mixture gently for one minute, being vigilant not to let the spices burn.
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Next, add the yogurt paste to the wok and fry it gently for about 10 minutes, stirring occasionally until the paste turns a lovely golden color, again taking care to avoid burning.
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Incorporate the muscovado sugar, white wine vinegar, tomato puree, and tamarind juice into the fried mixture, stirring well to combine. If the mixture appears too thick, add some water to achieve your desired consistency.
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Allow the mixture to simmer gently for 5 minutes, letting the flavors meld beautifully.
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Add the prawns and salt to taste, simmering until the prawns are heated through, taking special care not to overcook them, which can result in a rubbery texture.
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Serve the Indian Prawn Patia hot, perhaps accompanied by steamed rice or naan to soak up the rich, spicy sauce.
This dish not only delivers on taste but also offers a wonderful journey into Indian culinary traditions, making it a delightful addition to your meal repertoire. Enjoy the ultimate blend of spices and seafood in this remarkable recipe!
