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.

KASHMIRI CHILLIES.
LONG CHILLIES.
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
GREEN CARDAMON.
CABBAGE SPICES: Mustard seeds, cumin seeds, curry leaves

*Allergens

• 500g prawns (any type are fine!)
• 1 large onion 
• 2 cloves of garlic 
• Fresh ginger - roughly chopped to make 1 tbsp
• ½ a small red cabbage
• 2 medium tomatoes 
• 1 small unripe mango (supermarket mangoes are usually perfect for this) - cut into bite-size pieces OR 200g ready prepared mango
• 1 lemon
• 1 tbsp tomato puree
• Natural yogurt to serve
• 20g sugar
• 1 tbsp vinegar (white wine vinegar or cider vinegar is best)
• 300g basmati or standard long grain rice (not easy cook)
• 100g gram (chickpea) flour (or substitute with plain flour)
• About 100g plain flour for rolling and dusting
• Oil for frying (vegetable or sunflower oil is best)