An all time favorite, fuss free but fancy enough to impress all dish, Ribbon Rice is a unique pulao featuring prawns cooked in a red patio gravy that is then topped by a green chutney layer.
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
A leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
The ideal accompaniment to a steaming plate of Dhandar, the Tatrelo Kolmi (Prawn) Patio is sweet, sour and spicy all at once and is a hot Parsi favourite
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
This creamy malai based fish recipe passed down from generations is a great new way to cook fish which is easy and yummy at the same time.
The red coconut and prawn curry cooked in Parsi homes is a treat for your tummy. Different from the other indian or thai curry’s, this one’s a must try!