Hi can you please advise the amount of garam masala i would need to use in the "Prawn Patia, a Parsee Curry" recipe
Many Thanks
Hi Mike,
I reckon it really is "to taste."
If using fresh home made gram masala:
http://www.mamtaskitchen.com/recipe_display.php?id=1
I'd add a teaspoon as I know it is going to be good! If shop bought add half a teaspoon and see. It really is worth a little effort to make your own though!
Winton
If home made, a good sprinkle and if shop bought 1/2 tsp. should be plenty. It is only 250 gm. of prawns that you are cooking. I have amended the recipe.
I am Parsi, and the authentic patia does not use garam masala per se. Use just cloves - for a recipe for 4, about 7 cloves. I can post the recipe if you're interested.
Homecook, you can send me the recipe, if possible with pictures, via the contact link above. I should be able to post it on the site directly. The recipe I have is also from a Parsi friend. I think that many recipes evolve and change over the years, depending upon where people live and where their friends are from. They also vary a little from family to family.
With pleasure, Mamta. Just tell me how. Sorry I have no pictures, though. Yeah, after I posted yeterday I realised there are several recipes for patia; there is one I have that uses methi leaves (or kasuri methi). Also is a difference between Parsi cooking in Gujarat and Maharashtra.
Homecook, there is a button at the top of the page "Contact" click on that and it should open up your email to send the recipe. Write out the recipe and send it in.
The prefered format is a list of ingredients first eg
1 lb plain white flour
1/2 tsp salt
4 large tomatoes
etc....
and then the method eg
Place the flour into a large bowl and mix in the dry ingredients
add the warm water a little at a time mixing in well..
etc...
but I'm sure which ever way you write it out, Mamta will be able to put it how she needs it :-)
Steve
Homecook,
do you have a traditional recipe for Dhansak? (one without pineapple, etc.....)
I made dhansak the other week and sweetened it with a little honey.. came out very well
I've seen lots of people (on varying forums) saying its their favourite dish so as we ended up ordering a takeaway (something that rarely happens) I ordered one and it was rubbish.. but it made me want to make my own...
I bought some pineapple rings and then found everyone saying this really wasn't the way forward (so the tin is still in the cupboard)..
Steve
as some might know, I like original recipes, reduced to their bare bones! I also like the history of the dish. As the Parsi people left Persia in the 7th century (I think, from memory?) I would like to make one from these origins.
Steve, I think most modern Dhansak recipes have evolved too far for me, pineapple is a 'Indian restaurant' invention, and is as Indian as their other offerings.
I think of dhansak as a one pot meal, but combining dhal, veg and meat so that all are perfectly cooked, is a significant challenge. Cooking them separately, as Blumenthal might do, is not an option for me.
Modern Parsi serve this dish with kebabs and crisped brown rice, which I don't understand. Surely, dhansak is a meal in itself. One can imagine it being coked in the deserts of Persia, to ward off the chill.
Oh yes, Lapis, can give you a recipe for traditional dhansak. Give me some time, as am awfully rushed and need to get down the steps in a comprehensible sequence. However, if you aren't used to spicy food, it may be a bit strong for your tastes, so you will need to adjust spices accordingly.
Will try and get patia recipe across first.