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Kolmi No Patiyo

Kolmi No Patiyo

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kolmi No Patiyo is a magnificent Parsi prawn delicacy that perfectly encapsulates the 'Khatu-Meethu-Teekhu' (sour-sweet-spicy) soul of Zoroastrian cuisine. Originating from the coastal Parsi colonies of Gujarat, this dish uses fresh prawns simmered in a thick, concentrated tomato and onion base. The addition of vinegar and jaggery creates a sophisticated professional-grade tang that is exhilarated by dry Kashmiri chilies. It features a dense, dark red gravy that is intensely aromatic and deeply satisfying. Best served warm with Parsi Dhan Dar and Rice for a signature high-end professional magnifique experience.

Prep Time15 mins
Cook Time20 mins
Servings4 People
DifficultyMedium
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Ingredients

500g Fresh Prawns, cleaned
3 large Onions, finely chopped
4 Tomatoes, pureed
2 tbsp Sugarcane Vinegar
1 tbsp Jaggery
1 tbsp Garlic-Green chili paste
1 tsp Red chili powder
1/2 tsp Turmeric powder
3 tbsp Oil
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using sugarcane vinegar is the absolute secret to achieving the authentic professional-grade Parsi tang.
  • Do not overcook the prawns specifically to maintain their magnifique professional-grade succulent texture.
  • Browning the onions deeply provides a professional-grade high-end magnifique depth of color to the patiyo.

Nutritional Information(Per 1 bowl (250g))

Calories

280 kcal

Protein

22g

Fat

14g

Carbs

16g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.