Shrimp Patio (Kolmino Patio)
The term patio refers to the traditional cooking vessel (patio trapeli) this Parsi dish would have been cooked in long ago. Now the dish is usually made in a skillet. Jaggery is raw cane sugar that is sold in Indian markets. You can also use dark brown sugar. Serve with Indian breads or basmati rice.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 3 dried red chilies
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 4 fresh garlic cloves
- ¼ tsp. black peppercorns
- 1 cinnamon stick (1”)
- ½ tsp. turmeric powder
- ½ tsp. red chili powder
- ¼ cup white vinegar
- 3 Tbsp. vegetable oil
- 1 large red onion, peeled and minced
- 1½ lbs. shrimp, peeled and deveined
- 1 Tbsp. brown sugar or jaggery
- ½ tsp. salt
- In a spice grinder, grind together the red chilies, coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns, and cinnamon, as finely as possible. Place in a glass bowl and add the turmeric, red chili powder, and vinegar; mix well. If you need more liquid, add a little water. Set aside.
- In a large skillet, heat the vegetable oil. Add the onions and sauté for about 7 to 8 minutes or until the onions are well browned. Add the spice paste from step 1 and cook for 1 minute. Add the shrimp and cook for 2 to 3 minutes.
- Add the brown sugar and salt. Add about 1 cup of water. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve hot.