Ingredients
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3 tablespoons Vegetable Oil
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1 Bay Leaf
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1/2 sliced Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoons Ginger Paste
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1 tablespoon Tomato Paste
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1 teaspoon Mix Powder / Curry Powder
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1 teaspoon Chilli Powder (Hot)
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1/4 teaspoon Salt
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1 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1 teaspoon Sugar
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250 millilitres Curry Base
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1 tablespoon Mango (puree / chutney)
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1 tablespoon Tamarind Sauce (not concentrate or fresh)I use Maggi
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1 teaspoon Lemon Juice
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 cup Fresh/Chopped Coriander
Directions
Pathia, a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with sugar to help the balance and chillies for heat
Steps
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1
Done
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Start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden |
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2
Done
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Add the garlic and ginger and fry for 1 minute |
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3
Done
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Add the mix powder, chilli, sugar, tomato paste, salt, cumin and coriander and fry for 1-2 minutes |
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4
Done
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Add ½ of the base and stir through well. Cook for a further minute then stir in the rest of the base gravy |
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5
Done
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Add the mango chutney, tamarind and lemon juice, stir in well |
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6
Done
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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 |
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7
Done
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Serve and sprinkle with the remaining coriander |
