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Indian Prawn Patia

This is from the Thursday magazine. Hope you enjoy it!

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Blend the yogurt, onions, garlic and ginger together with 4 tbsps.
  • of water in a blender to make a paste.
  • Keep aside.
  • Heat a wok on high flame until it is very hot.
  • Dry roast the fennel seeds, fenugreek seeds, cumin seeds and corriander seeds for about 30 seconds until the seeds start to pop.
  • Add oil, black mustard seeds, turmeric powder, cayenne pepper and paprika.
  • Cook gently for a minute but be very careful not to burn the spices.
  • Add the yogurt paste and fry gently for 10 minutes or until golden, taking care not to burn it.
  • Add the muscavado sugar, vinegar, tomato puree and tamarind juice to the fried mixture.
  • Add some water if necessary until you get a fairly thick consistency.
  • Simmer gently for 5 minutes.
  • Add the prawns and salt to taste.
  • Simmer until heated through and be careful not to overcook the prawns.
  • Serve hot.
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"This is from the Thursday magazine. Hope you enjoy it!"
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  1. Charishma_Ramchanda
    This is from the Thursday magazine. Hope you enjoy it!
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