Pathia – Sweet, Hot & Sour Curry
Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household.
Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies.
Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala
For this recipe I used chicken thigh as the main ingredient with a little added paneer. If you are using chicken breast it may take a little less cooking.
You can use whatever main ingredient you like though. Prawns work really well. If you are using lamb or beef remember they will need longer cooking or try par-cooking first. If you want a vegetarian version You can use whatever you like. If using root vegetables such as potatoes and carrots try par-boiling before adding to the sauce. They will then cook quicker and take on more flavour from the sauce.
Obviously I used my own ‘Ome Made B.I.R Curry Masala for this dish. You can however use any branded curry masala or your own version.
Base Sauce
I’ve used a base sauce for this recipe but I’ve made one especially for this curry. It’s a bit heavier on the tomatoes than most base sauces.
If you want to use your own base sauce go ahead. Just add the tomato ingredients to the fried spices before adding your own base.
For more on base sauce and British Indian Restaurant style cooking follow this link.
Spicing Essence
This is what makes my version this curry a little bit different. You’re basicly making an aromatic, sweet and sour syrup,
Added towards the end of the cooking it adds a lovely sweet layer of flavour, with some subtle tones from the spices.
You can of course adapt this syrup to your own liking, using extra spices or less, depending on your taste.
By the way, try this syrup drizzled over onion bhajis for a treat, it tastes amazing!
