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.
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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
- 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
- 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.