Contact GPW

Have any recipe requests, cooking questions or just want to say hi?  The GPW would love to hear from you!

Please use the form to send her a message. If you would like a reply, please include your email address.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Seafood Patio

Patio is a popular traditional Parsi dish normally served with Mori (yellow) Dal and rice. You can make it with fish or prawns, and adjust level of spice by adding as many chillies are you like!

 Serves 2

Preparation Time: 5 minutes / Cooking Time: XX minutes

 

INGREDIENTS

  • 1 medium brown onion

  • 2 tbl coconut oil / ghee

  • 2 large garlic cloves

  • 20 curry leaves

  • 1 tsp cumin seeds

  • 1/2 tsp turmeric powder

  • 1 heaped tsp kashmiri chilli powder

  • 1 heaped tsp chicken stock powder (optional)

  • 3-4 dried red chillies (optional if you like heat)

  • 400g can peeled tomatoes

  • 1 tsp raw sugar

  • 1 tsp apple cider vinegar (can substitute with white)

  • 1/2 cup packed chopped coriander

  • 400g fish (cut into 2 inch pieces) / prawns (shelled and cleaned)

  • 1/2 tsp salt (for seasoning at end - if stock powder is less salty)

 METHOD

  1. Finely chop the brown onion.

  2. Heat the coconut oil / ghee in a medium pot, on medium heat.

  3. Fry the onion for 5 minutes until slightly golden brown.

  4. Crush and chop up the garlic.

  5. Add garlic, cumin seeds, turmeric powder, chilli powder, chicken stock powder and dried red chillies to the onion. Fry for 2 minutes until fragrant.

  6. Add the can of tomatoes and crush up with cooking spoon. Mix well with the onion and spices.

  7. Add in sugar, vinegar and chopped coriander. Stir well.

  8. Add the fish / prawns and gently stir to cover with sauce. Cover with lid and simmer on medium-low heat for 5-7 minutes until seafood cook through. NOTE - don’t stir the fish too much as it will break up and become mushy.

  9. Taste for salt and if required season gently so you don’t break up the fish.

Serve hot with Mori Dal and rice.