Kolmi no Patio
A much-loved Parsi prawn curry with a lively sweet, sour, and gently spiced gravy. Tender prawns cook quickly in a tomato-based sauce sharpened with vinegar and softened with a touch of jaggery.
For 4 servings
- prep · ~10 min
Prepare the prawns and masala ingredients.
1.Rinse the prawns and pat them dry.2.Chop the onion and tomato finely.3.Grate the ginger, crush the garlic, and slit the green chili.4.Measure the spice powders, jaggery, vinegar, salt, and water. - saute · ~9 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add the onion and cook until soft and light golden, 6 to 8 minutes.3.Add ginger and garlic, then sauté for 1 minute until fragrant.4.Add the green chili and mix well.TIPKeep the heat moderate so the garlic does not burn and turn bitter. - saute · ~7 min
Cook the tomatoes and spices.
1.Add the tomato and cook until soft and pulpy, 5 to 6 minutes.2.Add red chili powder, turmeric powder, cumin powder, and coriander powder.3.Cook the masala for 1 to 2 minutes, stirring often.4.Stir in the jaggery and salt. - simmer · ~4 min
Make the patio gravy.
Pour in the water and vinegar, then stir well. Bring the gravy to a gentle simmer and cook for 3 to 4 minutes so the sweet, sour, and spicy flavors come together.
- simmer · ~5 min
Cook the prawns in the gravy.
Add the prawns and simmer gently for 4 to 5 minutes, just until they turn pink and curl. Do not overcook or they will become firm.
TIPPrawns cook very quickly, so switch off the heat as soon as they are opaque. - garnish
Garnish with coriander leaves.
- serve
Serve Kolmi no Patio hot.
Serve it with plain rice or crusty bread so the thick sweet-sour gravy does not go to waste.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before adding them so they poach in the gravy instead of watering it down.
- 2Cook the onions only to light golden; darker onions can overpower the patio's sweet-sour balance.
- 3Let the tomato masala turn soft and jammy before adding water, or the gravy can taste raw and sharp.
- 4Add the vinegar after the tomatoes have cooked down so the acidity stays bright rather than harsh.
- 5Simmer the prawns just until opaque and gently curled; tightly curled prawns are already overcooked.
- 6If making ahead, prepare the gravy first and cook the prawns in it only when reheating to keep them tender.
- 7This curry thickens as it sits, so loosen leftovers with a splash of hot water before serving.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing the onions; you still get a flavorful masala with a lighter finish.
spicierSpicier
Increase the green chilies or red chili powder for a sharper heat that stands up well to the sweet-sour gravy.
fishFish
Swap the prawns for firm fish pieces and simmer gently until just cooked; good for cooks who want the same patio flavors with fish.
shellfish freeShellfish-free
Make the same gravy with paneer or boiled potatoes for a non-seafood version that still highlights the tomato, vinegar, and jaggery balance.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this curry satisfying without relying on heavy dairy or nuts.
Tomato and Onion Base
The gravy is built from tomatoes, onions, ginger, and garlic, adding vegetables and aromatic compounds rather than rich cream.
Moderate Added Fat
With only a small amount of oil in the whole dish, the curry gets body from the cooked masala instead of excess fat.
Frequently asked questions
Yes. Thaw them fully, drain well, and pat dry before cooking so the gravy stays thick and concentrated.
