Prawn Pathia

We have the Parsis to thank for this one. They set sail to India from ancient Persia 1300 years ago and are credited for some of the dishes we would now define as typically Indian. Dhansak and this Prawn Pathia are good examples, both blending heat with sour and sweet flavours. We have often served this dish here at Chalet Cannelle as it warms you up nicely after a cold day on the mountain.

There are a fair few ingredients in this dish and some of them you may not have to hand. I’d encourage you to try and seek some of them out, but if you can’t then substitutes can be found. Palm sugar can be replaced with normal sugar but you will need to adjust the quantities. Just add the sugar gradually until you have the flavour you think is right. Tamarind can be substituted with lime juice diluted in water. Fresh coriander can be omitted, I didn’t have any when I made this yesterday what with lockdown and all.

For me the curry leaves are an important flavour in the dish. The good news here is that you can buy a curry leaf plant cheaply and they make excellent house plants. Try this great shop for all your citrus needs. Dried curry leaves are I’m afraid a waste of time, but if you can find frozen fresh ones they are excellent.

There is a video at the end of this post to guide you through the cook.


Prawn marinade

500g Large raw de-shelled prawns
1 tsp salt
1 tsp turmeric
2 teaspoons coriander powder
1/2 teaspoon Kashmiri chilli powder

Tamarind sauce

3 tablespoons coconut oil
1 teaspoon black mustard seeds
1/2 tsp fenugreek seeds
18 fresh curry leaves, roughly chopped
6 shallots finely sliced
1 or 2 birds eye chillis, finely diced
1 tbsp grated ginger
5 cloves garlic, grated
2 lemongrass sticks, finely grated
4-6 large tomatoes, diced – save the seeds and juice
1/2 tsp ground turmeric
1/2 tsp salt
1 tsp ground coriander
70g tamarind pulp soaked in 280ml boiling water
80g palm sugar
2 tbsp chopped fresh coriander


Take a look at this video


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