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Prawn Pathia


Of the many Indian dishes I like to prepare at home, this is one of my absolute favourites. The combination of meaty shrimp with a hot, sweet, sour gravy is very hard to beat. I urge you to give it a try. You can find a step-by-step photo guide here.

Simon Majumdar's Prawn Pathia Recipe

Prawn Pathia Recipe



  • Peeled raw shrimp

  • 1 tsp salt

  • 1 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp ground red chili powder

  • 1 tsp ground turmeric

  • 1 large yellow onion, diced

  • 4 cloves of garlic, finely minced

  • 2 inches of fresh ginger, finely minced

  • 3 large tomatoes, seeds removed and diced

  • 2 teaspoons of tamarind pulp

  • 1 teaspoon brown sugar (jaggery if you can find it)

  • 1 cup of boiling water




  1. Pour the tamarind pulp, brown sugar (or jaggery) and boiling water in a container. Put aside.

  2. Cook the onions in 2 tablespoons of oil until brown.

  3. Add the garlic and ginger and cook for a further 2 minutes.

  4. Add the ground spices and cook on a gentle heat for 5 minutes until the oils begin to come out from the spices.

  5. Add the tomatoes and cook for 20 minutes until the tomatoes begin to break down.

  6. Add the tamarind pulp and sugar dissolved in boiling water and also add 1 cup of water. Cook for another 20 minutes or until the gravy has reduced to a thick consistency.

  7. Blend the sauce with an immersion blender at this point, but this is optional.

  8. Add the prawns and cook for 3 minutes.

  9. Serve with Indian breads and/or boiled rice, or whipped yoghurt.

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