Recipe Prawn Pathia Curry

Lily

B.R
Staff member


Ingredients

  • 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

Spice Mix

Pathia Spice Mix

  • 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
  • Curry Puree Mix
  • 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.

Method

  • 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.

 
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