Patia
also called patio · prawn patia · patiya · sali patia · prawn pathia · pathia
- Curry House
- serves 4
- recipe says 45 min
- Stews & Braises
Three ways to read this recipe
The table
| 8(stemmed, soaked 20 minutes in hot water)dried Kashmiri chiles | blend 2 min to a wet paste | fry 3 min, until it darkens and stops smelling of vinegar | simmer 15 min, until it is thick and glossy | simmer 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 all turned up at once: the jaggery the tamarind and the chile paste arrive | ||||
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 min
- Needs you
- 5 minthe rest you can walk away from
blend 2 min to a wet paste
2 minneeds youfrom the start
fry 3 min, until it darkens and stops smelling of vinegar
3 minneeds you2 min in
simmer 15 min, until it is thick and glossy
15 minwalk away5 min in
simmer 4 min, until they curl and turn opaque
4 minwalk away20 min in
- needs you
- you can walk away
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: blend 2 min to a wet paste
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.
>> step: fry 3 min, until it darkens and stops smelling of vinegar
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.
>> step: simmer 15 min, until it is thick and glossy
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.
>> step: simmer 4 min, until they curl and turn opaque
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 all turned up at once: the jaggery the tamarind and the chile paste arrive together.