This is a great tasting hot and sour curry, similar to dhansak, with its origins emanating from Persia and introduced to India by the Parsi immigrants. And just so that you know Queen’s front man, the late Freddie Mercury, was a Parsi who was born in Zanzibar and grew up there and in India.
It is not often that you’ll see this dish on the high street menu in the UK but it is well worth the effort. Give it a go, it works well with chicken too and whilst listening to “Bohemian Rhapsody”.
Prawn Pathia Curry | Hot, Sweet and Sour.
250 grams peeled king prawns
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tbsp brown sugar
2 tsp tamarind concentrate
2 garlic cloves, finely chopped
½ tsp salt
2 tbsp ghee
1 teaspoon garam masala
Spice Mix 1:
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
Spice Mix 2:
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric
½ tsp cumin powder
Heat the ghee in a pan and gently fry the onions and garlic until golden brown.
Add Spice Mix 1 and fry for 1 minute.
Add Spice Mix 2 into the pan and fry for 30 seconds whilst stirring. Add the tomatoes and fry for about 10 minutes until the oil separates.
Dissolve the tamarind concentrate and the sugar in 125 ml of hot water. Add to the pan and bring to the boil.
Adjust the sourness/sweetness and simmer gently for 10 minutes.
Add in the prawns and garam masala.
Cook very gently for 1 or 2 minutes. Adjust the sourness by adding more tamarind or white vinegar.
The dish should be sweet, sour and hot in equal measures.