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Jhinga, Papeta & Eeda no Patio

Course Mains - Fish
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people


  • 30 large prawns, peeled and deveined (keep shells for the stock)
  • 0.5 cup white wine
  • 1 tsp lemon juice
  • 1 tsp dhanajeera (coriander & cumin) powder
  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 0.5 ginger, chopped
  • 4 green chillies (2 finely chopped and 2 slit)
  • 0.5 bunch coriander
  • 2 tomatoes, pureed
  • 0.5 tsp saffron
  • 1 bay leaf
  • 1 cup coconut water
  • 200 gm coconut cream
  • 2 boiled eggs
  • 2 potatoes (cubed and deep fried)
  • 2 tsp ghee
  • Small piece of jaggery
  • Salt to taste
  • Pepper to taste



  • Marinate the prawns with salt, pepper, lemon juice, slit chillies and 1/4 of the white wine. Let it rest for half an hour.


  • To make stock, take the coconut water, prawn shells, 1/4 of white wine and bay leaf in a pan. Allow this to reduce on slow gas to half. Drain and allow to cool.


  • In a pan, heat ghee. Add chopped ginger, garlic, onion, green chilles, dhana jeera and sauté till translucent.
  • Add marinated prawns to this and cook on high flame for five mins. Once the prawns curl up, lower the flame.
  • Add tomato puree, prawn stock, saffron and jaggery, cover with a lid and cook on slow flame.
  • Uncover after 10 mins. The aroma of the patio cooking will engulf your tastebuds. Add coconut cream and cook for further five mins.
  • Just before taking it off the fire, add the fried potato cubes and allow them to seep into the patio. Garnish with coriander and boiled eggs.