Prawn Patia is a traditional Indian recipe for a classic highly-spiced prawn curry using a whole range of spices to create the curry paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Prawn Patia.
Blend the yoghurt, onions, garlic and ginger together with 4tbsp water to form a paste then put to one side.
Heat the wok until very hot and dry-roast the Fennel Seeds, Cumin Seeds, Fenugreek Seeds and Coriander Seeds for about 30 seconds until the seeds start to pop. Add the vegetable oil, Black Mustard Seeds, Turmeric, Cayenne and Paprika and cook gently for a further minute, being very careful not to burn the spices. Add the yoghurt paste and fry gently for about 10 minutes or until golden, again taking care not to burn.
Add the Muscovado sugar, vinegar, tomato purée and tamarind juice to the fried mixture, plus some water if necessary until a fairly thick consistency is achieved. Simmer gently for 5 minutes then add the prawns and salt to taste. Simmer until heated through (be careful not to overcook the prawns, they're ready when all have turned pink). Serve hot, accompanied by rice or naan bread.
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