Prawn Pathiri (Prawns stuffed and steamed in flavoured rice batter)

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Prawn Pathiri thumbnail
  • 03

    Oct

Ingredients

  • Prawns
    : 500 gms
  • Onions
    : 750 gms
  • Red Chillies
    : 3 no.s
  • Garlic
    : 4 Cloves
  • Ginger
    : 2” piece
  • Turmeric powder
    : 1/2 tsp
  • Chilli Powder
    : 1 tsp
  • Cilantro leaves
    : 1 bunch
  • Salt
    : to taste

For the Batter

  • Basmati Rice
    : 500 gms
  • Water
    : 2 cups
  • Grated Coconut
    : 1 cup
  • Shallots
    : 6 no.s
  • Fennel seeds
    : 1 tsp
  • Salt
    : to taste

Preparation

Prawn pathiri is yet another Malabar dish which is a satisfying and fulfilling dish served for feasts and evening tea. Continuing my journey with the Malabar cuisine, this should be an exciting recipe for you all. As I stated in my earlier posts, this region has a cuisine which is so vast and varied, there will be a flow of recipes from my site at regular intervals.

Malabar holds a special place in my heart as I’m basically from this region. The traditions, the customs and the hospitality they follow is exemplary. I have never seen any race so so hospitable as the people of this region. And the feast they spread for their guests, is just not commendable.

Prawn pathiri is one of those dishes which finds a place in almost all the feasts. Such is the history of this dish. This can seen made with poultry, red meat or fish. Any one of these is sure to be on the table when it comes to Malabar hospitality. Different methods and different cooking processes are there for this dish too.

I never stick completely to traditional recipes. Makes changes of my own where I feel the flavour can be enhanced. Ultimately flavour is the sole purpose of having delectable delicacies. So I made changes to this dish also. In traditional way, par boiled rice is used by soaking in hot water for couple of hours and then grinding it with the condiments. I found Basmati/jheerakasala rice more tastier and aromatic. So you can go in for any of these options. Moreover you don’t have to heat water and go through all those double work if you use basmati rice. You can wash the rice and soak in normal water.

The spices and condiments used in this dish vary from area to area. I haven’t added coriander and garam masala powders. There are people who add this. Some add only turmeric powder. I have added fresh red chillies and chilli powder in the onions. Theres also chilli powder in the cooked prawns. You can adjust the quantity of chilli according to your taste and preference. Since its sea food, I always use less ginger garlic as I feel the GG combination if used in more quantity will overpower the prawns. Thats another reason why I avoid the Spices powder too.

Onions and cilantro leaves in a pretty large quantity always adds to the flavour.  This is where the importance of chillies and chilli powder comes. The sweetness of the onion cut across the hotness of the chilli combination and add that extra punch to the filling. And the cilantro leaves added in plenty super enhances the flavour and the fragrance of the dish. Add a tsp of ghee or butter to the filling before you switch of the flame. This is not a must but surely is a taste maker.

When Preparing the batter, add the water carefully. I’ve put 2 cups of water in the ingredients. Add a cup of water first when you start grinding. Then go on adding slowly the second cup in step by step until you get the right consistency. Please check the video for this.

My version is tested, tasted and approved by a whole lot. I share those recipes which have been unanimously approved by all. So here goes my next recipe for you all.

Prawn pathiri is yet another Malabar dish which is a satisfying and fulfilling dish served for feasts and evening tea. Continuing my journey with the Malabar cuisine, this should be an exciting recipe for you all. As I stated in my earlier posts, this region has a cuisine which is so vast and varied, there will be a flow of recipes from my site at regular intervals.

Malabar holds a special place in my heart as I’m basically from this region. The traditions, the customs and the hospitality they follow is exemplary. I have never seen any race so so hospitable as the people of this region. And the feast they spread for their guests, is just not commendable.

Prawn pathiri is one of those dishes which finds a place in almost all the feasts. Such is the history of this dish. This can seen made with poultry, red meat or fish. Any one of these is sure to be on the table when it comes to Malabar hospitality. Different methods and different cooking processes are there for this dish too.

I never stick completely to traditional recipes. Makes changes of my own where I feel the flavour can be enhanced. Ultimately flavour is the sole purpose of having delectable delicacies. So I made changes to this dish also. In traditional way, par boiled rice is used by soaking in hot water for couple of hours and then grinding it with the condiments. I found Basmati/jheerakasala rice more tastier and aromatic. So you can go in for any of these options. Moreover you don’t have to heat water and go through all those double work if you use basmati rice. You can wash the rice and soak in normal water.

The spices and condiments used in this dish vary from area to area. I haven’t added coriander and garam masala powders. There are people who add this. Some add only turmeric powder. I have added fresh red chillies and chilli powder in the onions. Theres also chilli powder in the cooked prawns. You can adjust the quantity of chilli according to your taste and preference. Since its sea food, I always use less ginger garlic as I feel the GG combination if used in more quantity will overpower the prawns. Thats another reason why I avoid the Spices powder too.

Onions and cilantro leaves in a pretty large quantity always adds to the flavour.  This is where the importance of chillies and chilli powder comes. The sweetness of the onion cut across the hotness of the chilli combination and add that extra punch to the filling. And the cilantro leaves added in plenty super enhances the flavour and the fragrance of the dish. Add a tsp of ghee or butter to the filling before you switch of the flame. This is not a must but surely is a taste maker.

When Preparing the batter, add the water carefully. I’ve put 2 cups of water in the ingredients. Add a cup of water first when you start grinding. Then go on adding slowly the second cup in step by step until you get the right consistency. Please check the video for this.

My version is tested, tasted and approved by a whole lot. I share those recipes which have been unanimously approved by all. So here goes my next recipe for you all.

Prawn Pathiri ingredients

Step1

Cook the prawns with turmeric, chilli and salt. Retain the stock.

Step2

Slice the onions finely.

Step3

Crush Ginger garlic and chillies.

Step4

Heat pan with coconut oil or the oil of your choice.

Step5

Add onions and saute till soft and pink in colour.

Step6

Pop in the crushed ginger garlic chilli combination. Saute till the rawness imparts.

Step7

Add the powders and roast till you get cooked aroma.

Step8

Throw in the tomatoes and cook till well blended.

Step9

Add the prawns with some stock and mix well. Allow it to simmer.

Step10

Adjust the salt now and add the finely chopped cilantro. Cook till you get a dry mixture but it should be coated with

the condiments. It should not be too dry.

Step11

Blend all the ingredients given in the batter section to fine a mixture adding water. Add salt.

Step12

Get the steamer ready. Line a round container used for steaming with foil. Grease it with ghee or butter.

Step13

Add 21/2 ladle of the batter spreading evenly. Layer the prawn mixture on this and cover again with the batter.

Step14

Steam for 20 minutes or until a knife comes out clean.

Step15

Cool down a bit and cut in triangles and serve with hot tea.

Prawn Pathiri

Happy Cooking!!!

 

Here is our video presentation

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