Entree: India – Parsi-Indian – કોલમીનો પાટીયો ➤ Kolmi No Pāṭiyo (Parsi-style spicy prawn curry in a tangy coconut-tamarind sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) large prawns, shelled and deveined (approx. 16–20 medium)
- 2 tbsp (30 ml) coconut oil
- 1 medium onion, finely chopped (about 150 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 green chiles, slit (about 10 g)
- 1 tsp (5 ml) mustard seeds
- 8–10 curry leaves
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder (or sweet paprika for color)
- 1 tbsp (15 g) tamarind paste
- 1 cup (240 ml) full-fat coconut milk
- 1/2 cup (120 ml) water
- 1 tsp (4 g) jaggery or light brown sugar
- 1 tbsp (15 ml) fresh lime juice
- 1 to 1 1/2 tsp (5–8 g) salt, to taste
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Heat coconut oil in a heavy skillet over medium heat. Add mustard seeds and when they begin to pop, add curry leaves and sauté briefly.
2. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Stir in garlic, ginger, and green chiles and cook 1–2 minutes until fragrant.
3. Stir in turmeric and red chili powder, cook 30 seconds, then add tamarind paste, jaggery, and coconut milk. Bring to a gentle simmer and add 1/2 cup (120 ml) water; adjust salt.
4. Add the prawns to the simmering sauce, cover, and cook 4–6 minutes until prawns are opaque and cooked through. Do not overcook.
5. Finish with lime juice and chopped cilantro. Serve immediately with steamed basmati rice or warm bread.