This is from the Thursday magazine. Hope you enjoy it!
My Private Note
Units: US | Metric
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cayenne pepper
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 2 1/2 cm fresh gingerroot, chopped
- 2 cloves garlic, peeled,washed and sliced
- 2 tablespoons light muscovado sugar
- 3 tablespoons plain fat-free yogurt
- 150 g onions, peeled,washed and roughly chopped
- 2 teaspoons paprika
- 250 g peeled prawns
- 2 teaspoons tamarind paste
- 1 tablespoon tomato puree
- 1/2 teaspoon turmeric powder
- 2 tablespoons pure wesson canola oil
- 1 tablespoon white wine vinegar
- 1Blend the yogurt, onions, garlic and ginger together with 4 tbsps.
- 2of water in a blender to make a paste.
- 3Keep aside.
- 4Heat a wok on high flame until it is very hot.
- 5Dry roast the fennel seeds, fenugreek seeds, cumin seeds and corriander seeds for about 30 seconds until the seeds start to pop.
- 6Add oil, black mustard seeds, turmeric powder, cayenne pepper and paprika.
- 7Cook gently for a minute but be very careful not to burn the spices.
- 8Add the yogurt paste and fry gently for 10 minutes or until golden, taking care not to burn it.
- 9Add the muscavado sugar, vinegar, tomato puree and tamarind juice to the fried mixture.
- 10Add some water if necessary until you get a fairly thick consistency.
- 11Simmer gently for 5 minutes.
- 12Add the prawns and salt to taste.
- 13Simmer until heated through and be careful not to overcook the prawns.
- 14Serve hot.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Indian Prawn Patia
Serving Size: 1 (179 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 338.3
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 1.3 g
- Cholesterol 157.9 mg
- Sodium 736.2 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 3.4 g
- Sugars 19.7 g
- Protein 20.4 g
The following items or measurements are not included:
white wine vinegar