How to Make Parsi-Style Kolmi No Patio in Minutes

Prawns in a tomato gravy on a bed of rice, served in a grey bowl, with lemon wedges on side

The age-old tradition of Parsi cooking is one of the best kept secrets through centuries. This cuisine has some rare jewels that are steeped in culture and tradition and combines Persian and Indian tastes to create a unique blend of flavorsome delicacies owing to its multicultural roots.

Parsi cuisine has its roots in Persia, where the ancient religion of Zoroastrianism was born over 3,500 years ago. This small community, spread all across the globe, including India, has a blend of sweet and spicy ingredients in some of its classic recipes such as Kolmi No Patio, a delicious sweet and sour prawn curry.  Most Parsi dishes have a delightful melange of flavors that blend seamlessly to carve out pure bliss on the palate. 

What is a Parsi Patio

The Parsi Patio is a sweet, sour, and slightly spicy seafood delicacy with a variety of condiments like coriander seeds, jeera, garlic, jaggery and cane vinegar. If you’re wondering why the dish is called Patio and not a curry or masala, the answer lies in the utensil used to make this classic. The Patio is cooked in a unique utensil – patio tapeli – that is wide and flat at the bottom with bulging round sides.

There are a variety of different Patio dishes like this Lagan Ni Patio, a Pumpkin Patio for vegetarians or a Tarapori Patio for fish lovers. The Kolmi (Prawn) Patio is a quick and easy delicacy that can be whipped up in minutes. This Parsi style prawn curry is a classic that features flavours such as chilies, jaggery and tangy tamarind and lemon juice. 

Here’s how you can make this classic Parsi treat:

Print Recipe
Kolmi No Patio - Parsi Style Prawn Curry
kolmi no patio
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
kolmi no patio
Instructions
  1. To make Kolmi No Patio, start by soaking the dried red chillies in the prawn stock for 10 minutes.
  2. Blend together the chillies, ginger, garlic and stock.
  3. In a pan, heat some oil. Then add onions and fry until golden brown.
  4. Add chilli powder, coriander powder, cumin powder, turmeric powder and garam masala and fry until the masalas are cooked.
  5. Add the tomatoes and fry until you see the masala separating from the oil. Add tamarind water and jaggery. Mix well.
  6. Bring it to a boil and then toss in the prawns.
    adding prawns to the patio
  7. Fry the prawns in the masala until they're cooked through.
    frying the prawns in the patio masala
  8. Drizzle lemon juice and serve hot!
    garnishing kolmi no patio with lemon juice

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