A classic curry with all the trimmings that’s as fun to make as it is to eat...
Pathia is one of those curries that appears to have been invented purely for the Indian restaurant industry in Britain, although it does have similarities to the hot and sour curries of South India and Sri Lanka. It’s a delicious combination of sweet, sour and hot; sweet from the use of sugar and caramelised onion, sour from lemon and hot from chilli (in this version we’re using both hot chilli powder and Kashmiri chilli powder which is beautifully deep red in colour and gives lots of rich chilli flavour but without too much heat).
We’re serving the pathia with a dish of South Indian origin known as red cabbage palya, homemade poppadoms, mango pickle and fragrant cardamon rice.
PATHIA GROUND SPICES: Cumin, coriander, Kashmiri chilli powder, paprika, cinnamon, turmeric, fennel
FENNEL GARAM MASALA: Toasted (cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, fennel), fenugreek leaf, coriander leaf
PICKLE SPICES: Chilli, turmeric, mustard powder, fenugreek, toasted mustard seeds, asafoetida
POPPADOM BLEND: Black pepper, cumin, chilli, asafoetida, ajowan, coriander leaf
CABBAGE SPICES: Mustard seeds, cumin seeds, curry leaves