Patia (made with base gravy)
hot, sweet, and sour, with use of chillies and tamarind

0 0
Patia (made with base gravy)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
1/2 sliced Onion (brown/white)
1.5 teaspoons Garlic (Paste)
1.5 teaspoons Ginger (paste)
1 teaspoon Mix Powder / Curry Powder
1 teaspoon Chilli (Powder - Hot)
1 teaspoon Sugar or jaggery
1 tablespoon Tomato (Paste)
250 millilitres Curry Base
1 tablespoon Mango Chutney (Smooth)
1/2 teaspoon Tamarind Paste
1 tablespoon Lemon
1/2 cup Coriander (Fresh/Chopped)
1/4 teaspoon Salt
1 Bay Leaf
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1 teaspoon Coriander (Powder)
1/2 teaspoon Cumin (Powder)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Patia, a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with jaggery to help the balance and chillies for heat

Features:
  • Heat 1/5
Cuisine:

Ingredients

Directions

Share

Patia, a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with jaggery to help the balance and chillies for heat

Patia (also spelt pathia) is a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with jaggery to help the balance and chillies for heat
(Visited 94,725 times, 1 visits today)

Steps

1
Done

Start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden

2
Done

Add the garlic and ginger and fry for 1 minute

3
Done

Add the mix powder, chilli, sugar, tomato paste, salt, cumin and coriander and fry for 1-2 minutes

4
Done

Add ½ of the base and stir through well. Cook for a further minute then stir in the rest of the base gravy

5
Done

Add the mango chutney, tamarind and lemon juice, stir in well

6
Done

Add your choice of meat, the methi and ½ of the chopped coriander, reduce until the meat is cooked and the sauce is the thickness you require stirring occasionally if it looks like it’s about to burn

7
Done

Serve and sprinkle with the remaining coriander

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Katsu Chicken – Wagamama Chicken Katsu Style – Tonkatsu
next
Bhuna (made with base gravy)
previous
Katsu Chicken – Wagamama Chicken Katsu Style – Tonkatsu
next
Bhuna (made with base gravy)

Add Your Comment