Indian Prawn Patia Recipe

Name: Indian Prawn Patia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon black mustard seeds; ½ teaspoon cayenne pepper; 1 teaspoon coriander seed; 1 teaspoon cumin seed; ½ 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; ½ teaspoon turmeric powder; 2 tablespoons pure wesson canola oil; 1 tablespoon white wine vinegar

Servings: persons

½ teaspoon black mustard seeds
½ teaspoon cayenne pepper
1 teaspoon coriander seed
1 teaspoon cumin seed
½ 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
½ teaspoon turmeric powder
2 tablespoons pure wesson canola oil
1 tablespoon white wine vinegar

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

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ teaspoon black mustard seeds, ½ teaspoon cayenne pepper, 1 teaspoon coriander seed, 1 teaspoon cumin seed, and more.

Yes, Indian Prawn Patia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Prawn Patia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions