King Prawn Pathia is a modern British recipe (from British Indian Restaurants) for a classic sweet, fruity and aromatic curry with king prawns (shrimp). The full recipe is presented here and I hope you enjoy this classic British version of: King Prawn Pathia.
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King Prawn Pathia is an interesting curry that combines loads of amazing flavours; meaty and juicy prawns, a touch of Indian spice and a fair hint of sweetness. This is the British Indian Restaurant (BIR) version of the king prawn pathia.
Ingredients:
For the Spice Mix:
1 tsp chilli powder
1 tbsp curry mix powder
2 tbsp brown sugar
Pour the base gravy into a pan, set over medium heat and bring to a simmer.
Add the oil to a wok, curry pan or deep drying pan over high heat. Once the oil is shimmering add the cumin seeds. When they splutter and darken add the sliced onion and cook for about 5 minutes, or until they begin to caramelize.
At this point add the ginger-garlic paste and stir fry the ingredients for 1 minutes (be careful in case the oil spits). Now scatter over the spice mix. It will dry up the oil to form a paste. As soon as this begins to darken add the tomato purée. Stir well to combine and mix with the spices. Allow to reduce down to a thick dark brown paste.
Add 250ml (1 cup) of the curry base and stir to incorporate into the other ingredients. Allow to cook down to a thick gravy. Now add the prawns and cook until they begin to turn pink. Add in the remaining base gravy along with the mango chutney and lime juice. Stir in the methi leaves then add the chopped coriander (cilantro) and stir to combine.
Continue cooking until the gravy has reduced to the desired consistency then serve.
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