Patia

also called patio · prawn patia · patiya · sali patia · prawn pathia · pathia

The table

8(stemmed, soaked 20 minutes in hot water)dried Kashmiri chilesblend 2 min to a wet pastefry 3 min, until it darkens and stops smelling of vinegarsimmer 15 min, until it is thick and glossysimmer 4 min, until they curl and turn opaque
6 clovesgarlic
1 tspcumin seeds
2 Tbs(30 mL)cane vinegar
3 Tbs(45 mL)neutral oil
1 cup(240 g; the base recipe)onion-tomato masala
2 Tbs(30 g; or dark brown sugar)jaggery
1 Tbs(20 g)tamarind concentrate
1/2 cup(120 mL)water
1 tspkosher salt
1 lb(450 g; peeled and deveined, tails on)large prawns
3 Tbs(chopped)cilantro
1 Tbs(chopped)mint
Sweet sour and hot are all three turned up at once here which is what tells a patia from a dopiaza that got jam in it — the jaggery the tamarind and the chile paste are meant to arrive together and separately. Parsi like dansak prawns are what it is printed against though chicken patia is on plenty of boards. Sali patia comes with a handful of matchstick potatoes on top fried crisp
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1blend 2 min to a wet paste

2fry 3 min, until it darkens and stops smelling of vinegar

goes in with what step 1 made

3simmer 15 min, until it is thick and glossy

goes in with what step 2 made

4simmer 4 min, until they curl and turn opaque

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
24 mintwo waits that overlap count once
Needs you
5 minthe rest you can walk away from

The recipe itself says 45 min.

  1. blend 2 min to a wet paste

    2 minneeds youfrom the start

  2. fry 3 min, until it darkens and stops smelling of vinegar

    3 minneeds you2 min in

  3. simmer 15 min, until it is thick and glossy

    15 minwalk away5 min in

  4. simmer 4 min, until they curl and turn opaque

    4 minwalk away20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need small blender · wide pan

Goes with

See how it is written
>> title: Patia
>> category: Stews & Braises
>> tags: prawn, parsi, tamarind, jaggery, curry
>> counters: Curry House
>> aka: patio, prawn patia, patiya, sali patia, prawn pathia, pathia
>> pairs-with: onion-tomato-masala, pilau-rice, papadom
>> servings: 4
>> time: 45 min
>> step.1: blend 2 min to a wet paste
>> step.2: fry 3 min, until it darkens and stops smelling of vinegar
>> step.3: simmer 15 min, until it is thick and glossy
>> step.4: simmer 4 min, until they curl and turn opaque

Blend @dried Kashmiri chiles{8}(stemmed, soaked 20 minutes in hot water), @garlic{6%cloves}, @cumin seeds{1%tsp} and @cane vinegar{2%Tbs}(30 mL) in a #small blender{} ~stir{2%min} to a wet paste.

Fry @&(~1)chile paste{} in @neutral oil{3%Tbs}(45 mL) in a #wide pan{} ~fry{3%min}, until it darkens and the vinegar smell burns off.

Simmer @onion-tomato masala{1%cup}(240 g; the base recipe), @jaggery{2%Tbs}(30 g; or dark brown sugar), @tamarind concentrate{1%Tbs}(20 g), @water{1/2%cup}(120 mL) and @kosher salt{1%tsp} with @&(~1)fried paste{} ~simmer{15%min}, until it is thick and shines.

Simmer @large prawns{1%lb}(450 g; peeled and deveined, tails on), @cilantro{3%Tbs}(chopped) and @mint{1%Tbs}(chopped) in @&(~1)patia{} ~simmer{4%min}, and stop the moment they have curled and gone opaque.

Sweet, sour and hot are all three turned up at once here, which is what tells a patia from a dopiaza that got jam in it — the jaggery, the tamarind and the chile paste are meant to arrive together and separately. Parsi, like dansak, and prawns are what it is printed against, though chicken patia is on plenty of boards. Sali patia comes with a handful of matchstick potatoes on top, fried crisp.