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Prawn Pathia Curry

We first had a Pathia Curry a few weeks ago at a local tandoori restaurant in Hove. We’d never seen it before but we were tempted as it seemed to contain all our favourite flavour types in one dish: Hot, sweet & Sour. So we went on a hunt to find out how a Pathia is made. You can make this curry in lots of different ways. Chilli is used for the hot part, for the sweet part you use sugar and for the sour part you can use lemon/lime/vinegar or tamarind.

We used fresh chilli and chilli powder for the hot. Mango chutney and brown sugar was used for the sweet. And tamarind concentrate and Worcestershire sauce was used for the sour. We made this curry with King Prawns but it also works great with chicken, just use chicken stock instead. Remember to use fresh Curry leaves as they make all the difference and remember the more you caramelise your onions the deeper more intense the flavour will be. Serve with Naan bread or Basmati Rice, or both.

Prawn Pathia Curry Recipe

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  • 1/2 Cinamon Sitck
  • 4 cardamon pods
  • 4-5 cloves
  • Fresh Curry leaves (5+ depending on your taste)
  • 2 large onions, finely chopped
  • 1 fresh green chilli (optional)
  • 1 tsp tomato puree
  • 100ml stock (vegetable, chicken or fish) or water
  • 1 large tomato, cut into wedges
  • Fresh Coriander
  • 3 tbsp vegetable oil or ghee

Spice Mix

Pathia Spice Mix

  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1/2 tsp curry powder
  • 1/2 tsp red chilli powder (more if you like it hotter)
  • 1/2 tsp turmeric powder

For the Curry Puree

  • 3 Cloves garlic

    Curry Puree Mix

  • 1/2 tbsp fresh ginger
  • 1 tsp tamarind extract
  • 1 tsp mango chutney
  • 1 tsp brown sugar
  • 1/2 tsp Worcestershire Sauce
  • 1 medium onion, roughly chopped
  • 150g Creamed tomatoes (or tinned tomatoes)
  • 50ml water

Add all the above ingredients to a blender and beat until smooth.


  • Heat the oil in a wok or saucepan and add your cloves, cardamon and curry leaves. Fry for 30 seconds.
  • Add the onions and green chilli and fry on a medium heat until brown.

  • Add your tomato puree and spice mix, fry for 2 minutes. The spices will begin to release their oils and aroma
  • Add the curry puree mix and fry for 2 minutes.

  • Add the stock and simmer on a medium to low heat for 10 minutes. Check the seasoning and add salt if required.
  • Then add your prawns and simmer for 10 minutes or the time required for your prawns to cook.
  • 3 minutes before the end add chopped coriander and the fresh tomatoes.

  • Serve and garnish with more fresh coriander.

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  1. What is the brand of wok that is pictured in these photos? It looks really nice!

    • Chef G


  2. saz

    Can’t see prawns listed in the ingredients. How much prawns for this amount of curry?

  3. I thought that these were restaurant recipes.
    What on earth are creamed tomatoes? I cook a lot, I am no amateur, I have never heard of ‘creamed tomatoes’, if you mean pureed then say so!

    • The Mongolian Chef

      Hi creamed tomatoes is another named for sieved tomatoes or passata – available in most supermarkets

    • The Mongolian Chef

      Creamed tomatoes are like passata or sieved tomatoes. They are basically pureed and sieved tomatoes.

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