Chamna Ne Kolmi No Patio ( Prawn And Pomfret Patia ) Recipe
Summary
Ingredients
| Deveined prawns | 300 Gram | |
| Pomfret fish slices | 10 | |
| Onions | 2 Large | |
| Tomatoes | 4 Large | |
| Cherry tomatoes | 10 | |
| Brinjals | 10 | |
| Chicken drumstick | 4 | |
| Capsicums | 2 | |
| Vinegar | 1⁄2 Cup (8 tbs) | |
| Jaggery | 1⁄2 Cup (8 tbs) | |
| Fresh coriander | 1⁄2 Cup (8 tbs) | |
| Kashmiri chilies | 12 Large | |
| Coconut | 1⁄2 | |
| Cumin seeds | 2 Tablespoon | |
| Garlic pod | 1 Large | |
| Black peppercorns | 8 | |
| Dhansakh masala | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Raw mango pickle | 1 Tablespoon | |
| Sambar powder | 1 Tablespoon | |
| Curry leaves sprig | 1 | |
| Green chilies | 4 | |
| Sesame oil | 1 Cup (16 tbs) | |
| Refined oil | 1 Cup (16 tbs) | |
| Salt | To Taste |
Directions
4. Wash pomfret and prawns separately, apply salt and set aside.
5. Grind coconut, garlic, Kashmiri chillies, cumin seeds, mustard seeds, pepper corns and masalas with the vinegar on a grinding stone or in a mixer.
6. Put the sesame oil, onions and curry leaves in a heavy flat bottomed vessel and allow the leaves to crackle. Cook till onions are soft. Add chopped tomatoes, the ground masala, slit green chillies to the pan and cook over gentle heat. When a tantalizing aroma arises out of the masala add the prawns and cook them over a slow fire. Add 2 cups of water. When the prawns are cooked add the fish and crushed jaggery. Roll the dish from side to side by holding the vessel with 2 cloth pieces. Do not stir with a spoon. Add more salt only if necessary as the pomfret and prawns are already salted. Add cherry tomatoes. Remove from the fire.
4. Cut the brinjais into four pieces. Retain from the stalk. Place in salted water. Cut the capsicums into slices. Heat one cup refined oil in a frying pan or kadhai. Fry the baby brinjais and allow the oil to drain on a plate. Put the capsicum slices in the same pan and remove immediately from the oil. Boil the drumsticks in salted water and set aside. Chop the coriander.
5. Serve the patia fish by placing the prawns, fish slices and gravy on a flat dish. Decorate it with the fried baby brinjais, capsicums, drumsticks and coriander. Serve with hot parathas or yellow Parsi dal and white rice.
5. Grind coconut, garlic, Kashmiri chillies, cumin seeds, mustard seeds, pepper corns and masalas with the vinegar on a grinding stone or in a mixer.
6. Put the sesame oil, onions and curry leaves in a heavy flat bottomed vessel and allow the leaves to crackle. Cook till onions are soft. Add chopped tomatoes, the ground masala, slit green chillies to the pan and cook over gentle heat. When a tantalizing aroma arises out of the masala add the prawns and cook them over a slow fire. Add 2 cups of water. When the prawns are cooked add the fish and crushed jaggery. Roll the dish from side to side by holding the vessel with 2 cloth pieces. Do not stir with a spoon. Add more salt only if necessary as the pomfret and prawns are already salted. Add cherry tomatoes. Remove from the fire.
4. Cut the brinjais into four pieces. Retain from the stalk. Place in salted water. Cut the capsicums into slices. Heat one cup refined oil in a frying pan or kadhai. Fry the baby brinjais and allow the oil to drain on a plate. Put the capsicum slices in the same pan and remove immediately from the oil. Boil the drumsticks in salted water and set aside. Chop the coriander.
5. Serve the patia fish by placing the prawns, fish slices and gravy on a flat dish. Decorate it with the fried baby brinjais, capsicums, drumsticks and coriander. Serve with hot parathas or yellow Parsi dal and white rice.
Chef
