Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Pathia => Topic started by: Stephen Lindsay on February 05, 2011, 11:28 AM
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Here is my attempt at a Pathia made with the Taz base and reduction process. It was spot on 100%.
Ingredients:
1 portion of precooked chicken
400 ml Taz curry base gravy
BE spice mixture, 1 tsp.
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Stunning looking picture there Stephen. I've been looking at some pathia recipes lately thinking I could really do with a change from my repetoire.
Some pathia recipes have coconut in them but I see yours doesn't.
Also, the colour! That must have some food colouring surely?
Cheers,
Paul
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Nice post Stephen
Well done mate
Paul
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stephen,
absolutley excellent mate. great stuff i used precooked beef instead of chicken and used razors spice mix.
i am going to do a beef ceylon tomorrow using taz base and method.
thanks
Alan ;D
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I always think a beef curry makes an excellent change moonster - post your recipe on here cause we don't see a lot of Ceylon recipes on the site.
Steve
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I always think a beef curry makes an excellent change moonster - post your recipe on here cause we don't see a lot of Ceylon recipes on the site.
Steve
Steve,
A ceylon round my area is nothing more than a madras with coconut added,
Is there much difference in your neck of the woods?
Cheers,
Mick
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Interesting Mick - I would describe a Ceylon as being hotter - like Vindaloo or Phal even, but if that's all it is then it will be easier than I thought.
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The last chicken ceylon I had was on the upper scale of madras hot but like Mick says it was close to a madras plus coconut.
Paul
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cheers Paul, there's always something to learn on this site
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Steve
that patia looks spot on, the colour is the way I remember it from Glasgow restaurants. Did it taste like a curry with a sweet and sour taste through it? Its been almost five years since I tasted one so trying to taste it in my minds eye now, it was my wife and daughters favourite dish (I prefer madass) but was still nice for a change.
What kind of mango chutney did you use?
Regards
George
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that patia looks spot on, the colour is the way I remember it from Glasgow restaurants.
This would seem to indicate regional differences once again; I used to eat chicken pathia quite regularly in the 70's in London and the S.E., and have no recollection of ever eating one that was the colour of Stephen's.
Did it taste like a curry with a sweet and sour taste through it?
That was certainly how they were advertised on the menu, but I seem to recall that both the sweet and the sour elements were definitely understated in the final dish.
What I also found interesting (and still do, to this day) is that Dhansak & Pathia dishes were always served with pilau rice, unlike all other main courses for which one had to order rice separately. It is almost as if those two must be eaten with pilau rice, whereas other dishes can go equally well with boiled rice, chapatti, roti, paratha, nan, whatever.
** Phil.
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What I also found interesting (and still do, to this day) is that Dhansak & Pathia dishes were always served with pilau rice, unlike all other main courses for which one had to order rice separately. It is almost as if those two must be eaten with pilau rice, whereas other dishes can go equally well with boiled rice, chapatti, roti, paratha, nan, whatever.
** Phil.
Hi
Yes! - I had completely forgotten about this! - wonder where this practace came into being?
Cheers
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Dhansak was usually served with half a portion of rice, maybe because it's made with lentils which are quite filling.
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Dhansak was usually served with half a portion of rice, maybe because it's made with lentils which are quite filling.
I've ordered and enjoyed dhansaks dozens of times since the 1980s and, as mentioned, it mostly comes with pilau rice included. The practice now seems to be dying out though, probably as a new generation of managers take over and spoil as many things as they can. I never noticed it was a half portion, though, I'm fairly sure it was a normal, full-sized portion of pilau rice that I was always given, in many, many different BIRs in several regions of England.
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At my local T/A the dhansak still comes with pilau rice but the pathia doesn't. Dhansak round these parts in the 70s and early 80s came with half a portion of pilau rice but like most things it seems to have increased in size like doner kebabs, I could walk a long the street eating one after the pub but now even with a small one is imposable without wearing most of it.
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That was a great pic, but did we ever find out where the colour came from- surely not just the tom paste? Nice one all the same :)
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As a Glaswegian, I can confirm that 90% of the Pathias up here are a dark red colour. I think I can remember one time only where it was a yellow colour.
Cooked up a Taz base today, so I may give this Patia a go tomorrow. Either than or a Dansak, haven't made up my mind yet !
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Put me in the mood - might give this one a whirl tonight :)
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Did give it a whirl, with lamb, and I have to say it is delicious. Used my own base but followed the rest to the letter. Don't know how I missed this one before so thanks to Euan for bumping it.
Did have to add a little colouring to get it reddish.....
(http://www.curry-recipes.co.uk/imagehost/pics/8064775f4bbf974d4249d93e3e90f7c0.jpg) (http://www.curry-recipes.co.uk/imagehost/#8064775f4bbf974d4249d93e3e90f7c0.jpg)
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I made this on Saturday using the Undercover Curry base. Very tasty, although not as wonderfully red as yours. I think I'm going to try it with some additional tinned tomatoes next time.
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I think I'm becoming addicted to this curry for now. Had it today again and it was very very moreish :)
(http://www.curry-recipes.co.uk/imagehost/pics/b0f9c3b28b5e71188f9a91b897f8b194.jpg) (http://www.curry-recipes.co.uk/imagehost/#b0f9c3b28b5e71188f9a91b897f8b194.jpg)
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Looks fantastic Garp I can almost taste it.....When I worked in the takeaway in Glasgow Pathia was a pre made which sauce was stored in a large tub and also doubled as Chasni sauce consisting of tomato ketchup, mango chutney lemon juice and red food color....We used one chef spoon of the paste with the addition of single cream for a Chasni along with the base sauce.....It was the easiest dish to make
BB1
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Thanks BB. Didn't use ketchup in this one as followed Stephen's recipe, but that's a good tip. Being from the central belt of Scotland, I can appreciate the local dishes like Chasni etc, and the variations of dishes like Pathia which differ from other areas. They're not any better, just different, and folks get used to their local flavours.
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I do enjoy a lovely Pathia from time to time, this looks far to red to me.
Also tamarind works far better than lemon juice to recreate this curry :)
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Probably a regional thing, Pip :) We're all trying to recreate what we like, and what we like is hugely influenced by what we are used to.
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Bump for this one. Hadn't had a curry for a wee while but this was delicious.
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Good bump Garp! I might try this recipe. Did you follow the same method as the original post ie the Taz reduction method?
Cheers
Rob
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No mate. Just used the ingredients, as listed, and cooked in the normal way. And added a little G&G.
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Thanks mate!
Rob
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Bump for this one. Hadn't had a curry for a wee while but this was delicious.
Cheers Garp, glad you liked.
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I be making this for a bulk gathering 8) thank you.
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Stephen Lindsay's venerable Chicken Pathia recipe is so old, it's grown a beard, but like many simple masterpieces, it deserves another public outing.
I was flicking (virtually) through my curry recipes and came across this 2011 gem hidden away in the depths of my hard drive. I'm sure that I must have prepared the dish at some point, but my memory fails me.
Anyway, at the time it was published I adapted Stephen's Taz base single portion recipe to a double portion dish more suited to my own curry method and finally cooked it last night. No photos I'm afraid, but it was as delicious as I've come to expect from Stephen's recipes.
There's one mystery outstanding, though. My written adaptation (see below) has additional ingredients to turn the Pathia into a Glasgow Masaladar. I had always been under the impression that Stephen had written this, but having read through the original thread, there is no reference to a Masaladar. The term doesn't turn up in a site search either, so it's a bit of a mystery where I got this from.
Anyway, I cooked the Masaladar version of Stephen's Pathia and it was really good. Had I been cooking for myself solely, I would have added a couple of sliced green chillies, but it was excellent without the added heat. Give it try - you won't be disappointed!
CHICKEN PATHIA BY STEPHEN LINDSAY
Adapted from the Taz Base method
Serves: 2
Ingredients
For the Pathia
3 tbsp vegetable oil
2 tbsp tomato puree in 4 tbsp water
1.5 tsp mix powder
0.25 tsp salt
0.5 tsp chilli powder
1 tsp dried methi leaves
2 portions pre-cooked chicken
450 ml base gravy
1.5 tbsp sugar
2 tbsp mango chutney
3 tbsp lemon juice
2 fresh tomatoes, quartered
For a Masaladar
0.5 pre-cooked, sliced green pepper
1 tbsp tamarind sauce
1 tbsp tomato ketchup
1 tbsp distilled white vinegar
large pinch of fresh coriander, chopped finely
To Garnish
fresh coriander, chopped finely
Method
Add the oil to the pan and heat over a medium flame.
Add the tomato paste and cook for a minute or so.
Add the mix powder, salt, chilli powder and methi and cook. Add a little base gravy to avoid burning the spices and reduce down to a thick, runny paste.
Add your chicken and coat in the sauce.
Add base gravy, a ladle at a time, until the gravy is reduced to the desired consistency.
Add the sugar and mango chutney, stir in, then add the lemon juice. Stir in, then add the fresh tomatoes and serve, garnished with fresh coriander.
For a Glasgow Masaladar Curry
Add the green pepper slices with the chicken.
Add the tamarind sauce, tomato ketchup, distilled white vinegar and fresh coriander with the lemon juice.
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Naga
You are indeed right, I did not write about the Masaladar, it's not a curry I've ever eaten. We do have it on menus here on the east coast of Scotland but it's not something I have ever tried. Now that I know it is similar to a Pathia perhaps I should try it.
Glad to hear you like the Pathia, it's a recipe I've never felt I needed to change and I still use it to the present day.
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It may well be EuanW's comment (https://www.curry-recipes.co.uk/curry/index.php?topic=6120.msg128720#msg128720) of which you are thinking, Naga
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That's the very source - I remember it now, especially from the Giffnock reference. Well, I'm very happy to report that the suggested additions marry very well with Stephen's excellent Pathia.