King Prawn Patia is one of the Indian restaurant favourites it is often an accompaniment to a vindaloo curry. This hot, sweet and sour combination will help to cool the vindaloo. this dish originates from Persia, but has become part of the Indian menu. The traditional dish uses Jaggery and tamarind but we will use brown sugar and a little freshly squeezed lemon juice, finishing the dish with coriander leaves.
Typically Serves 2
Preparation time 10 minutes, Cooking time around 20 minutes, Overall time 30 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild - Medium
There are many versions of 'Patia 'curry you could use chicken tikka, beef, pork or lamb! eventually I will post recipes for all of these, however King Prawn, and chicken Patia are the quickest to make and perfect for a side dish or even a starter. - Steve
I was first introduced to patia curries by my mate Garry, as a side dish to a vindaloo we were making for yet another party I wasn't massively into prawns so I adapted this to a chicken patia version for me now if you love prawn like my lovely wife the you are really going to love this.
This recipe uses fresh king prawns but small frozen one will work just as well but make sure that they have been defrosted correctly in the fridge.
King Prawn Patia Recipe
Ingredients:
½ kilo of King prawns (most fishmongers will clean and de-vein them for you and many supermarkets will sell them this way)
2 tablespoons of ghee or coconut oil
3 large cloves of garlic, chopped
2 small fresh chillies chopped
½ red or yellow bell pepper chopped quite small
1 small tomato chopped small
1 teaspoon of ground chilli powder. (Adjust to your own heat level)
1 teaspoon of sweet paprika
1 tablespoon tomato puree
1 tablespoon of brown sugar
2 ladles of Basic Curry Gravy
1 teaspoon of Celtic or Himalayan salt
1 teaspoon of garam masala
1 tablespoon of freshly squeezed lemon juice
chopped coriander leaves
How to make King Prawn Patia
Click here for Kitchen Timer
Prep all your ingredients,
Clean the king prawns by shelling, de-heading and removing the vein in the back if you fishmonger didn't do this for you, and rinse well under cold running water keep them cool either in the fridge or over some ice.
in a heavy pan over a medium heat melt the ghee or oil then add the chopped garlic and briefly stir now add the chilli powder and paprika and stir.
Add the 2 ladles of basic curry gravy along with the chopped tomato and puree, brown sugar and lemon juice and cook for a few minutes.
now add the bell pepper, chopped chillies and simmer for a minute or two. Increase the heat and add the prawns and stir-fry until cooked roughly around five minutes, the prawns should now look pink all over.
lastly finish the dish with the coriander leaves and maybe a little more lemon juice.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Comments