Recipe For Prawn Pathia Curry Recipe

by Tandy Sinclair

This prawn pathia curry recipe is from My Cape Malay Kitchen. Here Cariema Isaacs tells us that pathia is a popular curry served among the Parsi population in India. It is a sweet, sour and spicy curry, not very different to what Cape Malay palates are accustomed to. Prawn Pathia Curry Head straight on to the recipe for Prawn Pathia Curry ♥ In May 2008 Dave and I returned from overseas with two suitcases full of dirty laundry. We could do nothing about washing the clothes as our washing machine had broken while we were away. The following day we went to Tafelberg Furnishers and chose a new LG washer dryer combo. I must say I was quite relieved when it was delivered. Over the 8 and a half years since then I have probably used the dryer half a dozen times. A few days after we got back from The Netherlands the door gasket had a small tear in it. Dave was convinced this was causing the awful noise and told me we could continue using it. I ordered the new door gasket and carried on with our laundry schedule. On Saturday we went to collect the gasket but it had not arrived. Today’s inspiration ♥ Recipe For Prawn Pathia Curry ♥ can be found on Lavender and Lime Click To Tweet Our trip to Tafelberg Furnishers was coupled with buying a new oven and hob. So, at least it was not a wasted trip. We got home and in preparation for the repair I ran a cleaning cycle on the washing machine. The bearing broke while I was doing this and so on the Sunday we headed back to the shop to get a new washing machine. We worked out that the cost per load was about R2.50 so that is not too bad. The same gentleman who helped us the day before was more than willing to assist us. He ensured we were given a great deal for a bigger capacity machine. I have decided to not go with the dryer as we really don’t need it. I am hoping I don’t regret that decision. Something I did not regret was making this prawn pathia curry dish. Click on the links for conversions and notes. Prawn Pathia Curry   Save Print This is a beautifully spiced curry which can be made milder or hotter to suit your palate All Rights Reserved: Adapted from My Cape Malay Kitchen page 67 Ingredients 15mls canola oil 5mls black mustard seeds 6 curry leaves 5mls garam masala 5mls fish masala 7.5mls turmeric 5mls salt 5mls ground cumin 2 onions, peeled and finely chopped 5mls crushed garlic 5mls finely grated ginger 410g tin crushed tomatoes 5mls sugar, I used fructose 250mls water 800g Queen prawns, head on and cleaned. Shell half the quantity 10g coriander, roughly chopped Method Place the oil into a large frying pan and heat over a medium temperature When hot add the mustard seeds and curry leaves When the seeds start to pop add the masalas, turmeric, salt and cumin Cook until you can smell the spices Turn the temperature to low and add the onions and sauté till soft Add the garlic and ginger and cook for a few minutes Increase the temperature to medium and add the tomatoes, sugar and water Simmer until the sauce is thick (about an hour) * Increase the temperature to high and then add the prawns Cook for 10 minutes Garnish with the coriander and serve My Notes * You can prepare the sauce up to this stage and reheat before adding the prawns 3.5.3208   Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy. Inspiration published on Lavender and Lime October 17: 2013 – Salted Caramel Ice Cream 2011 – Meatloaf Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related