Parsi Kolmi no Patio (Prawn Patio)

Kolmi no Patio is a dish usually eaten with Mora Dal Chawal (Dhan-Dar-Patio), in most Parsi households. It’s a very simple dal, quite similar to the Maharashtrian Varan-bhaat. The Patio, though, adds immense ‘oomph’ to the humble but delicious dar/dal. We Parsi’s usually cook Patio for lunch on auspicious occasions like birthdays, navjotes, etc.

Ingredients:

30 medium sized prawns, de-veined and washed

5 to 6 large onions, finely chopped

4-5 green chilies, finely chopped

1 teaspoon jeera-cumin seeds

7-8 large tomatoes, halve-grate-discard skin or puree (I grated them)

1 teaspoon + 4 teaspoons red Deghi Mirch powder (I use MDH brand)

¼ teaspoon + ¾ teaspoon turmeric powder

1 heaped teaspoon coriander/cumin powder

½ teaspoon garam masala powder

2 heaped teaspoons Parsi Sambhar masala

1 teaspoon Dhanshak Masala

½ teaspoon black pepper powder

2 tablespoons ginger-garlic paste

½ teaspoon + Salt to taste

6 to 8 tablespoons oil (I’m never stingy with oil😜)

Sugar to taste

Malt Vinegar, to taste (add only if necessary - if the tomatoes aren’t tangy enough - I use Kolah’s Malt Vinegar)

A handful of coriander leaves, chopped fine

Method:

1. Marinate the prawns with ½ teaspoon salt, ¼ teaspoon turmeric powder and 1 teaspoon red chili powder. Keep aside for 30 minutes.
   
   
   
   
2. Heat oil and splutter jeera. Add onions and green chilies. Fry till onions are golden brown.
   
   
   
   
3. Add the ginger-garlic paste and fry a bit. Add chili powder, turmeric powder, coriander/cumin powder, garam masala powder, Parsi sambhar masala, black pepper powder and Dhanshak masala. Sauté for a few seconds; do not allow the dry spices to burn. Add extra oil or a splash of water if the masala is too dry and begins to burn. (I add oil)
   
   
   
   
4. Add the grated (or pureed) tomatoes and cook till the raw smell of the tomatoes is no longer evident and the oil separates.
   
   
   
   
5. Add the chopped coriander leaves; save a few for garnish.
   
   
   
   
6. Add prawns.
   
   
   
   
7. When the prawns are nearly done, check the gravy for seasoning. 
8. Add sugar to taste. If the tomatoes haven’t lent enough tartness, add a wee bit of malt vinegar. (Important: The taste of the patio should be such that the wee bit of tartness and sweetness hits your palate as soon as you take a bite and the spiciness hits your palate a few seconds later and lingers on.)
9. Once you achieve the balance of flavours suited to your palate, take the vessel off the stove.
10. Garnish with a few coriander leaves and serve.
    
    

Chef’s Notes:

1. A variation that can be used for this dish: instead of chopping the onions you can grind them to a paste and then fry them.
2. Feel free to use this same recipe for fish patio.
3. Dhanshak masala and Parsi Sambhar masala do lend a Parsi touch/flavour to the dish but if not available, feel free to make the patio without these ingredients.
4. If you do not have malt vinegar in your pantry, feel free to use brown or white vinegar; either will work just as well to achieve tartness; what will be lacking, though, is the heady whiff of malt vinegar.
5. While this dish is usually served with Dhan-Dar, there are times when we merely eat it plain, with Brun pau.
6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.