Wednesday, March 13, 2013

Jhinga Patiya Parsi style(prawn Parsi version)

Parsi community is a big number in Mumbai. They came as refugees to India from Iran long way back. They settled in Gujarat and eventually over the period of years moved to Mumbai and settled down. They combine the Gujarati and Mumbai food incorporated in their cooking.

In hindi" Jhinga" means  prawns. Patiya would be spice mix.

Bombil( Bombay ducks) are only available in Mumbai and they are exported  to various regions in India. They make seafood easily available.

The dry Bombay ducks has a distinct smell to it. They can go hand in hand with Durian fruit, which is considered the most most stinky fruit on earth. They at banned in almost all hotels in Japan, Thailand and more. The Bombay ducks are easily cooked home but not sure if they are made available in high end restaurants and hotels.
 


Mumbai is famous for the variety of seafood it offers and Sasoon Dock is one major suppliers. This dock is open to public and one can see the fishermen and their catch of lobsters, pamphlet, shrimps, prawns and the famous Bombil Patiya (Bombay Duck). It also acts as a wholesale market where one can buy from the fresh booty. A major fishing hub though crowded, chaotic and smelly, Sasoon Dock is surely worth a visit. Fishes are sold here at wholesale rates by loud fishwives who sit on the quayside right next to the colorful boats. There are also cold storage places where one can buy the cleaned and filleted ranges that are consigned for export. Fishy area Sasoon Dock is the Mecca of local connoisseur and restaurateurs who hunt for quality seafood.

I have tweaked this recipe a little bit for the new generation palate.
Ingredients:

1 lb tiger prawns
1/2 tblsp red chilli powder
1/2 tsp tandoori paste/powder
1/4 tsp turmeric powder
3/4 tsp garlic powder
1/2 tblsp distilled white vinegar or red wine vinegar is fine or 1/2 tsp lime juice is ok
1 medium white onion thinly sliced or 1/2 large Onion
2 tblsp vegetable oil
salt to taste

Preparation: Marinate prawns for 15 minutes with salt to taste, turmeric and lime juice.
In a medium sautee pan, add oil and when hot enough sautee the onions till they are light brown. Add prawns and sautee till they are tender enough for 5 minutes. Add spices and cook for another 5 minutes.

Note: If you want a little thick gravy, then feel free to add 2 tomatoes after the onions are sauteed.
Enjoy this tantalizing recipe! You will enjoy this seafood dish throughout the year and by all means.

Your comments are very important to me. So after you try replicating this recipe let me know how it came out. I can't wait.

Enjoy! Relax and make yourself at home by enjoying this under 30 minute dish for any occasions.
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