Kolmi-no Patia Spicy Prawns

From Yasmin Irani

2017 Mar/Apr

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  • 1/3 c. oil
  • 1 large onion, or 2 medium, chopped
  • 1 hot green pepper (or more if you like more heat), chopped
  • 1 t. turmeric
  • 1 t. red chile powder
  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • 2 heaped t. ginger-garlic paste*
  • 2 medium tomatoes, chopped
  • 10 oz. peeled, deveined fresh or frozen shrimp
  • 1/3 c. washed, chopped cilantro leaves
  • 1/2 t. granulated sugar, or to taste
  • 2 T. malt vinegar


Heat the oil in a large saucepan and fry the onion and hot pepper until soft and golden brown. Turn down the heat and add all the spices and the ginger-garlic paste. Fry lightly to bring out the flavour. Add the tomatoes, stir, and let the mixture cook on medium heat. Add the shrimp and cook until the shrimp are just done. Be careful not to overcook. Throw in the cilantro and then stir in the sugar and vinegar. Taste and adjust seasonings.