Prawn Pathia

hot, sweet, sour

Category
Dinner
Cuisine
Indian
Serves
4-6
Time
30 minutes
From
Phil Price

curryshrimp

This is one of my absolute favourite Indian dishes that you can make at home. The combination of meaty shrimp with a hot, sweet, sour gravy is very hard to beat. I urge you to give it a try.

Ingredients

  • Peeled raw shrimp (4-6 per person)
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground red chili powder (or 1 fresh chili)
  • 1 tsp ground turmeric
  • 1 large yellow onion, diced
  • 4 cloves of garlic, finely minced
  • 2 inches of fresh ginger, finely minced
  • 1 can diced fire roasted tomatoes
  • 2 teaspoons of tamarind paste
  • 1 teaspoon brown sugar
  • 1 cup water

Instructions

  1. Cook the onions in 2 tablespoons of oil until brown.
  2. Add the garlic and ginger and cook for a further 2 minutes. If using fresh chilis, add them here
  3. Add the ground spices and cook on a gentle heat for 5 minutes until the oils begin to come out from the spices.
  4. Add the tomatoes and cook for 20 minutes until the tomatoes begin to break down.
  5. Add the tamarind paste, sugar and 1 cup of water.
  6. Cook for another 20 minutes or until the gravy has reduced to a thick consistency.
  7. Blend the sauce with an immersion blender (optional)
  8. Add the shrimp and cook for 3 minutes, or until the shrimp is cooked through
  9. Serve with Indian breads and/or boiled rice,

Notes

  • The key ingredient here is the tamarind, which really can't be replaced. Tamarind paste is available in most Asian markets.
  • 'Prawn' is the name used for large shrimp in Britain (and Australia)
  • you can also grill/broil the shrimp to add a litle charred flavour