With the launch of Celebration In My Kitchen website in May 2015, we bought extra fresh turmeric roots to share steps on how to grow turmeric leaves. We had a good summer with plenty of sunshine, rainfall and a prolonged one extending till late September. During the last couple of months, we have been enjoying patoleos with the sweet coconut and jaggery filling by utilizing the leaves grown in our garden (pictures below). For a change, decided to make savoury ones with prawns and coconut.
Prepared a green paste of coriander leaves, mint leaves, green chillies and spices. Sauteed an onion, cooked the green paste, then added the prawns. Once the prawns were almost cooked, stirred in fresh grated coconut and finished with a dash of lemon juice. The patoleos were unique, interesting and delectable.
Small prawns are ideal for the filling which added flavour and the grated coconut provided the sweetness with a bite. A nice twist to the original sweet patoleos with coconut and jaggery.
Prepared a green paste of coriander leaves, mint leaves, green chillies and spices. Sauteed an onion, cooked the green paste, then added the prawns. Once the prawns were almost cooked, stirred in fresh grated coconut and finished with a dash of lemon juice. The patoleos were unique, interesting and delectable.
Small prawns are ideal for the filling which added flavour and the grated coconut provided the sweetness with a bite. A nice twist to the original sweet patoleos with coconut and jaggery.
Savoury Patoleos With Prawns
(Makes 12)
Ingredients:
12 medium-sized turmeric leaves
Batter
Ingredients:
2 cups red parboiled rice
salt
Method:
Wash and soak rice overnight in water. Next morning, drain water, grind rice with little fresh water and salt to a fine paste. Ensure that the paste is not runny.
Filling:
Ingredients:
2 cups or 400 grams prawns (shelled and deveined)
1 onion (chopped)
2 cups fresh grated coconut
dash of lemon juice
a pinch of sugar
salt
To grind to a paste (with little water)
1 cup coriander leaves
1/4 cup mint leaves
2 long green chillies
4 large cloves of garlic
1/2" piece of ginger
8 peppercorns
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Method:
Wash and season prawns with salt.
In a skillet, heat oil and sauté onion. When translucent, stir in the ground paste and fry for a couple of minutes. Then add the prawns, mix well until almost cooked. Stir in the coconut, sugar and adjust seasoning. Finish with lemon juice. The filling should not have any moisture. Keep aside to cool.
Preparation:
Under a tap of running cold water, wash each leaf. Pat dry with absorbent paper towel and cut off tips from both ends. If leaves are too large, then cut them into half or big enough to accommodate in the steamer.
To spread the batter onto the leaf, you will need water to wet your fingers. Have a bowl of water along with the batter, filling and leaves.
Take a small ball of batter and wet your fingers with water. Starting from the centre of the leaf, thinly spread the batter throughout the leaf. If the layer is thick, remove some batter and ensure to spread a thin layer. Put a spoonful of filling along the centre of the leaf. Now gently close the leaf by bringing the two sides together and press all along the sides to seal. Continue the above process with remaining leaves.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place leaves on the colander. You can overlap and place patoleos on one another. Cover and steam till the leaves change colour to olive green or when the kitchen is filled with the aroma of the turmeric leaves, around 20 minutes. Remove leaves and serve patoleos when they are warm.
(Makes 12)
Ingredients:
12 medium-sized turmeric leaves
Batter
Ingredients:
2 cups red parboiled rice
salt
Method:
Wash and soak rice overnight in water. Next morning, drain water, grind rice with little fresh water and salt to a fine paste. Ensure that the paste is not runny.
Filling:
Ingredients:
2 cups or 400 grams prawns (shelled and deveined)
1 onion (chopped)
2 cups fresh grated coconut
dash of lemon juice
a pinch of sugar
salt
To grind to a paste (with little water)
1 cup coriander leaves
1/4 cup mint leaves
2 long green chillies
4 large cloves of garlic
1/2" piece of ginger
8 peppercorns
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Method:
Wash and season prawns with salt.
In a skillet, heat oil and sauté onion. When translucent, stir in the ground paste and fry for a couple of minutes. Then add the prawns, mix well until almost cooked. Stir in the coconut, sugar and adjust seasoning. Finish with lemon juice. The filling should not have any moisture. Keep aside to cool.
Preparation:
Under a tap of running cold water, wash each leaf. Pat dry with absorbent paper towel and cut off tips from both ends. If leaves are too large, then cut them into half or big enough to accommodate in the steamer.
To spread the batter onto the leaf, you will need water to wet your fingers. Have a bowl of water along with the batter, filling and leaves.
Take a small ball of batter and wet your fingers with water. Starting from the centre of the leaf, thinly spread the batter throughout the leaf. If the layer is thick, remove some batter and ensure to spread a thin layer. Put a spoonful of filling along the centre of the leaf. Now gently close the leaf by bringing the two sides together and press all along the sides to seal. Continue the above process with remaining leaves.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place leaves on the colander. You can overlap and place patoleos on one another. Cover and steam till the leaves change colour to olive green or when the kitchen is filled with the aroma of the turmeric leaves, around 20 minutes. Remove leaves and serve patoleos when they are warm.
