A classic Parsi prawn curry bursting with sweet, sour, and spicy flavors. Tender prawns are cooked in a thick, tangy tomato-onion masala, making it a perfect accompaniment to simple dal and rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
288cal
27gprotein
20gcarbs
12g
Ingredients
500 g Prawns (Medium-sized, shelled and deveined)
300 g Onion (Finely chopped (about 2 medium))
360 g Tomatoes (Pureed (about 3 medium))
1.5 tbsp Ginger Garlic Paste
2 pc Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
0.75 tsp Turmeric Powder (Divided for marinade and masala)
2 tsp Kashmiri Red Chili Powder (Divided for marinade and masala)
A soft, rustic flatbread from Gujarat made with rice flour. Naturally gluten-free, this simple rotla, also known as 'Chokha na Rotla', pairs perfectly with spicy curries, garlic chutney, and a dollop of ghee.
Tangy Kolmi no Patio with soft rice rotla. A perfectly spiced, gut-friendly meal that's truly unique!
This gujarati dish is perfect for lunch. With 639.76 calories and 33.09g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Sugarcane Vinegar (Or use white vinegar)
1.5 tbsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Divided for marinade and masala)
0.5 cup Water (As needed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and 1/2 tsp salt.
Mix well to ensure each prawn is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the masala.
2
Sauté Aromatics and Build the Base
Heat vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft, translucent, and light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, 1.5 tsp Kashmiri red chili powder, cumin powder, coriander powder, and the remaining 1 tsp salt.
Mix everything thoroughly and cook the masala for 7-8 minutes, stirring occasionally.
Continue cooking until the masala thickens and you see oil beginning to separate from the sides of the mixture.
4
Add Sweet and Sour Flavors
Stir in the grated jaggery and sugarcane vinegar.
Cook for 2 minutes, stirring continuously until the jaggery has completely dissolved into the masala.
5
Cook the Prawns
Gently add the marinated prawns to the pan and mix to coat them well with the masala.
Pour in 1/2 cup of water, stir, and bring the curry to a gentle simmer.
Cover the pan and cook on low heat for 5-7 minutes, or just until the prawns turn pink and opaque. Avoid overcooking to keep them tender.
6
Finish and Serve
Turn off the heat and sprinkle the garam masala over the curry. Give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Serve hot with traditional Parsi Dhan Dar and steamed rice or soft rotis.
352cal
6gprotein
60gcarbs
10gfat
Ingredients
2 cup Rice Flour (Fine variety works best)
1.75 cup Water (Must be boiling hot)
0.75 tsp Salt (Adjust to taste)
1 tsp Oil (For kneading the dough)
2 tbsp Ghee (For serving (optional))
Instructions
1
Prepare the Dough (Ukad Method)
In a large, heatproof bowl, combine 2 cups of rice flour and salt. Mix well.
Bring 1.75 cups of water to a rolling boil. Immediately pour the boiling water over the rice flour mixture.
Using a spatula or a wooden spoon, quickly mix the flour and water until it forms a shaggy, crumbly mass. Do not use your hands as it will be extremely hot.
Cover the bowl and let the mixture steam for 5-7 minutes. This step is crucial for a soft dough.
Once the dough is cool enough to handle but still quite warm, add 1 tsp of oil. Begin to knead the dough with the heel of your palm for 5-8 minutes until it becomes completely smooth, soft, and pliable. If it feels dry, wet your hands with warm water and continue kneading.
2
Divide and Shape the Rotlas
Divide the warm dough into 8 equal-sized portions and roll them into smooth balls. Cover the dough balls with a damp cloth to prevent them from drying out.
Take one dough ball and flatten it slightly. Dust your work surface and the dough ball with a little dry rice flour.
Using your palms and fingers, gently pat and press the dough from the center outwards, rotating it as you go, to form a circle about 5-6 inches in diameter and about 1/8 inch thick.
Alternatively, for an easier method, place the dough ball between two sheets of parchment paper or on a plastic sheet and roll it out gently with a rolling pin to the desired size.
3
Cook the Rotlas
Heat a cast iron or non-stick tawa (griddle) over medium-high heat. The tawa should be hot before you place the rotla on it.
Carefully lift the shaped rotla and place it on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the rotla using a spatula. Cook the second side for another 45-60 seconds.
Flip it one more time. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotla. This will help it puff up beautifully.
Cook until light golden-brown spots appear on both sides. Avoid overcooking, as it can make the rotla hard.
4
Serve Immediately
Remove the cooked rotla from the tawa and place it in a cloth-lined container or casserole dish.
Smear a little ghee on top while it's hot, if desired.
Repeat the shaping and cooking process for the remaining dough balls. Serve the rotlas hot.
