Pathia has similarities to the hot, sweet and sour curries of Tamil Nadu and Sri Lanka - sweet from the use of sugar and caramelised onion, sour from lemon and hot from chilli.

The curry is served with a popular Indian vegetarian dish known as cauliflower 65, where cauliflower pieces are coated in a spiced yogurt then dipped in flour, fried until crisp and topped with a green chilli chaat masala. Also on the side is a buttery pilau rice, a simple beetroot salad and a cooling cucumber raita.

WHOLE CHILLIES: Kashmiri chilli, long chilli

GROUND SPICES: cumin, coriander, Kashmiri chilli, chilli, cinnamon, turmeric, fennel

BEETROOT SPICES: cumin, brown MUSTARD, curry leaf

RAITA SPICES: brown MUSTARD, mint, coriander leaf

RICE SPICES: green cardamon, black pepper, cloves, cinnamon, bay, black cardamon

CAULIFLOWER 65 SPICES: Kashmiri chilli, chilli, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, garlic, coriander leaf, fenugreek

GREEN CHILLI CHAAT MASALA: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, green chilli

*Allergens

• 300-400g shelled prawns (raw ones are best) or 500g diced chicken
• 2 small onions
• 2 cloves of garlic
• Fresh ginger - roughly chopped to make 1 tbsp
• 2 medium tomatoes
• ½ cucumber
• 250g uncooked beetroot
• 1 small cauliflower
• 1 lemon
• 300g natural yogurt (full fat is best)
• 25g butter
• 1 tbsp tomato puree
• Oil for frying (sunflower or vegetable oil is best)
• 100g self-raising flour or gluten free self-raising flour
• 50g cornflour
• 1 tbsp sugar
• 300g basmati or standard long grain rice (not easy cook)