Patia

🥘 Ingredients

• dried Kashmiri chiles 8
• garlic 6 cloves
• cumin seeds 1 tsp
• cane vinegar 2 Tbs
• neutral oil 3 Tbs
• onion-tomato masala 1 cup
• jaggery 2 Tbs
• tamarind concentrate 1 Tbs
• water ½ cup
• kosher salt 1 tsp
• large prawns 1 lb
• cilantro 3 Tbs
• mint 1 Tbs

1. 1

   Blend dried Kashmiri chiles , garlic , cumin seeds and cane vinegar in a small blender 2 min to a wet paste.
2. 2

   Fry @&( timer in neutral oil in a wide pan 3 min , until it darkens and the vinegar smell burns off.
3. 3

   Simmer onion-tomato masala , jaggery , tamarind concentrate , water and kosher salt with @&( timer 15 min , until it is thick and shines.
4. 4

   Simmer large prawns , cilantro and mint in @&( timer 4 min , and stop the moment they have curled and gone opaque.
5. 5

   Sweet sour and hot all turned up at once: the jaggery the tamarind and the chile paste arrive together.