How to make Kolmi No Patio- Sk Khazana -
This prawn dish is a blend of tangy, sweet and spicy tastes – a favourite of the Parsis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Tamarind pulp (इमली का पल्प )
Cuisine : Parsi
Course : Main Course Seafood
For more recipes related to Kolmi No Patio- Sk Khazana checkout Pepper Garlic Malai Prawns, Fried Prawns in Mushroom Ginger Sauce, Sweet and Sour Prawns - SKK, Konkani Prawn Curry-SK Khazana . You can also find more Main Course Seafood recipes like Tisrya Chi Ek Shipi Fish In Hot Bean Sauce Kerala Squid Masala Kerela Meen Curry
Kolmi No Patio- Sk Khazana Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kolmi No Patio- Sk Khazana Recipe
Medium prawns cleaned, deveined and washed 20-25
Tamarind pulp 1 teaspoon
Oil 2 tablespoons
Onions finely chopped 2 medium
Ginger-garlic paste 1/2 tablespoon
Red chilli paste 1 tablespoon
Red chilli powder 1 teaspoon
Coriander powder 1 1/2 teaspoons
Cumin powder 3/4 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 2 teaspoons
Tomato chopped 1 large
Salt to taste
Prawn stock 1 1/2 cups
Jaggery (gur) chopped 1 teaspoon
Fresh coriander leaves chopped 1 1/2 tablespoons
Fresh coriander sprigs for garnish
Boiled red rice to serve
Method
Step 1
Heat oil in a non-stick wok, add onions and sauté till golden brown. Add ginger-garlic paste and red chilli paste, mix well and saute for 1-2 minutes.
Step 2
Add red chilli powder, coriander powder, cumin powder, turmeric powder, garam masala powder, mix well and saute for 1-2 minutes.
Step 3
Add tomato and mix. Add salt, mix and saute till the tomato is soft and pulpy.
Step 4
Add prawns, mix well, and saute for 1-2 minutes. Add prawn stock and mix well. Cover and cook for 5-6 minutes.
Step 5
Add tamarind pulp, jaggery and coriander leaves and mix well. Take the pan off the heat.
Step 6
Transfer the prawn mixture into a serving bowl, garnish with coriander sprig and serve hot with boiled red rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
