Am, a big fan of Parsi cuisine so, tried this dish and it was really tasty, it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with rice.
Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery
Mix jaggery with tamarind pulp and keep aside.
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste.
In a heavy bottom pan/kadai heat oil, add onion and fry till translucent, then add tomatoes and fry for a minute.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook. Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes.
For January's 2021, Fish Friday Foodie event our host is Rebekah of Making Miracles , wherein she asked us to share a dish that you deem company worthy; maybe something that was served to you once that you were impressed by, or a dish that has had rave reviews from friends or family when you've shared it with them.Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery
2 Small Potatoes - cubed
Coriander leaves for garnishing
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic
Method
Coriander leaves for garnishing
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic
Method
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook. Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes.
The gravy should be thick and saucy.
Serve hot with rice, paratha or crusty bready.. Enjoy!!
My Notes
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.
Labels: Seafood/Fish, Fish Friday, Prawns, Shrimps, Parsi Cuisine, Main course
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