Prawn Patia

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 7.5 g
  • Cholesterol: 1.2 mg
  • Sodium: 98.5 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.9 g

View full nutritional breakdown of Prawn Patia calories by ingredient
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Number of Servings: 3


    Peeled Prawns : 300g
    Cayenne Pepper : ¼tsp
    Coriander Seeds : ½tsp
    Fennel Seeds : ¼tsp
    Fenugreek Seeds : ¼tsp
    Fresh Ginger Root : 2cm chopped
    Garlic Cloves : 3 sliced
    Splenda Brown Sugar blend: 1tbsp
    Natural Yoghurt : 3 tbsp
    Onions : 1 small
    Paprika : 1.5 tsp
    Salt : to taste
    Tamarind Paste : 1.5 tsp
    Tomato Purée : 1 tbsp
    Turmeric : ¼tsp
    Vegetable Oil : 1tbsp
    White Cumin Seeds : ½tsp
    White Wine Vinegar : ½ tbsp
    black mustard seeds : ½tsp


1) Blend the yoghurt, onions, garlic and ginger together with 4tbsp water to form a paste. Set to one side.
2) Heat the wok until very hot and dry-roast the fennel, cumin, fenugreek and coriander seeds for about 30 seconds until the seeds start to pop.
3) Add the vegetable oil, black mustard seeds, turmeric, cayenne and paprika and cook gently.
4) Add the yoghurt paste and fry gently for about ten minutes or until golden, taking care not to burn.
5) Add the splenda sugar blend, vinegar, tomato pure and tamarind paste to the fried mixture. You should get a fairly thick consistency - add some water if necessary.
6) Simmer gently for five minutes before adding the prawns and salt to taste.
7) Simmer until heated through - though be careful not to overcook the prawns. Serve hot

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.

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