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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.
For 4 servings
Marinate the Prawns
Sauté Aromatics and Build the Base
Cook the Masala
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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.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 286 calories per serving with 27.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Sweet and Sour Flavors
Cook the Prawns
Finish and Serve
Add one or two more slit green chilies or a pinch of a hotter red chili powder along with the Kashmiri variety for extra heat.
For a richer, milder gravy, stir in a tablespoon of coconut milk or fresh cream during the last minute of cooking.
Replace prawns with 250g of paneer cubes or firm tofu. Pan-fry them lightly before adding to the gravy in the last 3-4 minutes of cooking.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
Prawns contain omega-3 fatty acids, known to support cardiovascular health. Additionally, tomatoes provide lycopene, an antioxidant linked to a lower risk of heart disease.
One serving of Kolmi no Patio contains approximately 320-360 calories, depending on the amount of oil and jaggery used. The majority of calories come from the prawns (protein) and the oil (fat).
Yes, it can be a very healthy dish. Prawns are a fantastic source of lean protein and omega-3 fatty acids. The recipe is rich in antioxidants from tomatoes, onions, and spices like turmeric. To make it even healthier, you can reduce the amount of oil and jaggery.
Traditionally, Kolmi no Patio is served with 'Dhan Dar' (a simple Parsi yellow dal) and steamed basmati rice. This combination creates a complete and balanced meal. It also pairs wonderfully with soft rotis or chapatis.
Absolutely! Like many curries, the flavors deepen and improve overnight. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the prawns.
Sugarcane vinegar is a traditional Parsi ingredient made from fermented sugarcane juice. It has a sharp, slightly sweet flavor. If you can't find it, you can substitute it with an equal amount of apple cider vinegar or white wine vinegar for a similar tangy profile.