Lunch today was the quintessential Parsi combination of Dhan-Dar-Patio… steamed white rice topped with creamy split pigeon peas with a tempering of ghee, garlic, green chillies and cumin seeds and juicy prawns cooked in a tangy, sweet and spicy red sauce. This Holy Trinity of Parsi cuisine graces the tables of almost every Bawa household on auspicious occasions. I chanced upon the recipe a few years ago whilst browsing through some cookbooks at my friend Farnaz Zal’s home. I can still recall my excitement as I thumbed through her well-loved copy of The Time & Talents Club Recipe Book… a treasure trove of recipes documented by the (predominantly Parsi) ladies of the legendary Time & Talents Club of 1930s Bombay. It was like being transported back in time to a bygone era. I copied down several of them to try at home and finally got around to making the Prawn Patia today. My knowledge of Parsi cuisine is limited, so I relied on inputs from my friend and made a few changes based on her recommendations. I was lucky enough to source E. F. Kolah’s natural vinegar (a sugarcane vinegar from Gujarat), but in a pinch you can use white vinegar instead.

Recipe

Prawn Patia

(Serves 4)

Ingredients

20 large prawns, shelled and deveined
1/2 tsp turmeric powder
1/2 tsp salt
Juice of 1 lime

For the Masala Paste -
6-8 dried Goa/Byadgi/Kashmiri red chillies
6-8 garlic cloves
2 tsp cumin seeds
1/8 tsp mustard seeds
1 clove
2 tbsp malt/sugarcane vinegar

For the Sauce -
2 tbsp ghee
4 medium-sized onions, finely chopped
1/2 cup tomato puree (preferably fresh)
2-3 tbsp tomato ketchup
1 tbsp malt/sugarcane vinegar
1 tbsp coconut milk powder (optional)
Sugar/powdered jaggery to taste
Salt to taste
1 tbsp chopped cilantro for garnish

Method

Soak the dried red chillies, garlic, cumin seeds, mustard seeds and clove in the vinegar for 10 minutes. Blend them into a smooth paste, adding a little water if needed. Set aside for later.

Marinate the prawns with the turmeric, salt and lime juice for at least 30 minutes.

In a heavy based pan, melt the ghee over medium heat. Add the onions and sauté until golden brown. Add the masala paste and fry until the raw smell of the garlic disappears. Add the tomato puree and fry well until the oil separates.

Lower the heat, add in the prawns and simmer until they are almost cooked through.

Add the tomato ketchup, vinegar, coconut milk powder and jaggery. Mix well and continue to cook for a few more minutes. Taste and adjust the salt as needed and turn off the heat.

Serve hot, garnished with the chopped cilantro.