Indian Prawn Patia

18 ingredients
14 steps

Ingredients

  • 12 teaspoon black mustard seeds
  • 12 teaspoon cayenne pepper
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 12 teaspoon fennel seed
  • 2 12 cm fresh gingerroot, chopped
  • 2 cloves garlic, peeled,washed and sliced
  • 2 tablespoons light muscovado sugar
  • 3 tablespoons plain fat-free yogurt
  • 150 g onions, peeled,washed and roughly chopped
  • 2 teaspoons paprika
  • 250 g peeled prawns
  • salt
  • 2 teaspoons tamarind paste
  • 1 tablespoon tomato puree
  • 12 teaspoon turmeric powder
  • 2 tablespoons pure wesson canola oil
  • 1 tablespoon white wine vinegar

Directions

  1. 1
    Blend the yogurt, onions, garlic and ginger together with 4 tbsps.
  2. 2
    of water in a blender to make a paste.
  3. 3
    Keep aside.
  4. 4
    Heat a wok on high flame until it is very hot.
  5. 5
    Dry roast the fennel seeds, fenugreek seeds, cumin seeds and corriander seeds for about 30 seconds until the seeds start to pop.
  6. 6
    Add oil, black mustard seeds, turmeric powder, cayenne pepper and paprika.
  7. 7
    Cook gently for a minute but be very careful not to burn the spices.
  8. 8
    Add the yogurt paste and fry gently for 10 minutes or until golden, taking care not to burn it.
  9. 9
    Add the muscavado sugar, vinegar, tomato puree and tamarind juice to the fried mixture.
  10. 10
    Add some water if necessary until you get a fairly thick consistency.
  11. 11
    Simmer gently for 5 minutes.
  12. 12
    Add the prawns and salt to taste.
  13. 13
    Simmer until heated through and be careful not to overcook the prawns.
  14. 14
    Serve hot.

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