Kolmi no Patio
A classic Parsi prawn curry bursting with sweet, sour, and spicy flavors. Tender prawns are cooked in a thick, tangy tomato-onion masala, making it a perfect accompaniment to simple dal and rice.
For 4 servings
Marinate the Prawns
- In a mixing bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1/2 tsp salt.
- Mix well to ensure each prawn is evenly coated.
- Set aside to marinate for at least 15 minutes while you prepare the masala.
Sauté Aromatics and Build the Base
- Heat vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft, translucent, and light golden brown.
- Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Cook the Masala
- Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, cumin powder, coriander powder, and the remaining 1 tsp salt.
- Mix everything thoroughly and cook the masala for 7-8 minutes, stirring occasionally.
- Continue cooking until the masala thickens and you see oil beginning to separate from the sides of the mixture.
Add Sweet and Sour Flavors
- Stir in the grated jaggery and sugarcane vinegar.
- Cook for 2 minutes, stirring continuously until the jaggery has completely dissolved into the masala.
Cook the Prawns
- Gently add the marinated prawns to the pan and mix to coat them well with the masala.
- Pour in 1/2 cup of water, stir, and bring the curry to a gentle simmer.
- Cover the pan and cook on low heat for 5-7 minutes, or just until the prawns turn pink and opaque. Avoid overcooking to keep them tender.
Finish and Serve
- Turn off the heat and sprinkle the garam masala over the curry. Give it a final gentle stir.
- Garnish with freshly chopped coriander leaves.
- Serve hot with traditional Parsi Dhan Dar and steamed rice or soft rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns; they will become tough and rubbery. 5-7 minutes is usually sufficient for medium-sized prawns.
- 2The key to a good Patio is balancing the sweet, sour, and spicy flavors. Taste and adjust the jaggery, vinegar, and chili powder to your preference.
- 3Properly browning the onions is crucial for developing the deep, foundational flavor of the curry.
- 4For a richer red color without excessive heat, use Kashmiri red chili powder.
- 5This dish often tastes even better the next day as the flavors meld and mature.
- 6If using frozen prawns, ensure they are fully thawed and patted dry before marinating.
Adapt it for your goals.
Spicier Version
Add one or two more slit green chilies or a pinch of a hotter red chili powder along with the Kashmiri variety for extra heat.
Creamier TextureCreamier Texture
For a richer, milder gravy, stir in a tablespoon of coconut milk or fresh cream during the last minute of cooking.
Vegetarian AlternativeVegetarian Alternative
Replace prawns with 250g of paneer cubes or firm tofu. Pan-fry them lightly before adding to the gravy in the last 3-4 minutes of cooking.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
Anti-Inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
Supports Heart Health
Prawns contain omega-3 fatty acids, known to support cardiovascular health. Additionally, tomatoes provide lycopene, an antioxidant linked to a lower risk of heart disease.
Frequently asked questions
One serving of Kolmi no Patio contains approximately 320-360 calories, depending on the amount of oil and jaggery used. The majority of calories come from the prawns (protein) and the oil (fat).