Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Pathia => Topic started by: Unclebuck on March 14, 2008, 06:10 PM
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UB's Chicken Pathia - hot sweet and sour
Pathia mix
100 ml hot water
25g coconut block
3 tsp tamarind
2 dsp sugar
Method
add 100 ml of boiling water to bowl, dissolve coconut block, sugar and tamarind. keep mixing until all has dissolved. you may need to heat the mixture a little to help this process.
Main
Serves one
1 tbsp veg oil
1 tbsp lemon juice
200 ml base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 tbsp fresh coriander
1.5 tsp chili powder
1 portion UB's base chicken
Method
Fine chop onion, capsicum, tomato and coriander.
Add oil to frying pan on medium to high heat bring up to temp then add spice mix and chili powder stirring all the time until spices start to turn brown, add onion, capsicum and fresh tomato keep stirring for a minute then add base gravy a bit at a time to keep heat in pan constant when all base is added add tomato paste stir, add Pathia mix stir, add lemon juice and base chicken heat until meat is piping hot.
Serve with fresh coriander.
Notes
Base gravy is best used warm or just off the simmer.
Coconut cream block needs to be dissolved though a sieve to remove the foam that comes from it.
Tamarind is the paste kind triple concentrate
Tomato paste is tomato puree mix with 50% water
Sugar dessert kind
dsp = dessert spoon
tsp = tea spoon
tbsp = table spoon
Spice mix
coriander 8 parts
turmeric 7 parts
cumin 5 parts
curry powder 4 parts
paprika 4 parts
Links
Base Chicken
http://www.curry-recipes.co.uk/curry/index.php?topic=2525.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2525.0)
Ashoka Curry Base
http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
(http://www.curry-recipes.co.uk/imagehost/pics/f0a7649ea0638f45063259f3964fda0e.jpg)
Photo by jimmy2x
Revised 25/07/08
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the missus is big pathia fan, so i think I'm going have a bash at this one, certainly looks nice. got the day off tomorrow so ill give the base gravy a go too. tt
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tt,
eagerly awaiting your results. i too have pathia fighting for my fav spot. not tried it to date as i felt i would never get near the taste using things like sugar and lemon. however i made the ifindforu base last and it needed tamarind paste which i'd never used before. i think i quite liked it in small proportions and sold that when added with other ingredients ie the pathia mix it brings that little bit extra out in the combined flavour (this it does in the base).
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await no more jerry, it turn out really good! Done the base and precooked all the chicken as stated didnt have any seasoning so i used a chicken stock cube. The missus gave it 10 out of 10 she was so chuft ive got to do it again in the week as shes inviting friends round for a curry night!.
Thanks UB.
tt
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thanks tt,
i've got ok from my boss to make a base this week so will make this curry 1st.
very glad you've got good results. i've not been disappointed once from the CRO site.
on the seasoning i've recently bought rajah general purpose and it's very very good ? a wow I would say (a little too salty but not a problem if u don't use too much typ 1 tsp)
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Made the ub pathia to spec and it was very good (nb i used the LB spice mix which is my norm not BE and probably should have added some rajah curry powder but it seemed fine without). I did like the method of effectively throwing all the ingredients in.
I did make the chicken to the spec method (broiling for the 1st time) and found it very nice. I need to work on the method a bit as the chicken was not as tender as frying)
I made a second portion of the curry using the frying method (added in this order: tomato paste/onion/capsicum in one go, spice mix, base, pathia mix) keeping the addition of the final ingredients the same (fresh tomato, coriander, lemon juice and base chicken). I felt this produced the best taste. This may be just down to it being more of a kin to the taste i?m used to.
I?ve got in mind trying a further derivative of the method by adding the pathia mix as individual ingredients after the base with the exception of the sugar which I would add with the tom paste.
Certainly will add it to my list of top notch mains. Many thanks ub
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await no more jerry, it turn out really good! Done the base and precooked all the chicken as stated didnt have any seasoning so i used a chicken stock cube. The missus gave it 10 out of 10 she was so chuft ive got to do it again in the week as shes inviting friends round for a curry night!.
Thanks UB.
tt
Sweet glad you liked it! Cheers UB.
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Hi, first post alert so please bare with me.
I am not new to eating curries, but new to creating BIR home-made versions, so having created a base (forgotten whose, sorry!) and created a fantastic dhansak last week, I am tonight trying a pathia - but you list pathia mix in your ingredients - and I can't find this anywhere!! Is it a specialist pre-mix that I have to persevere in finding or can I make it here at home with the standard home spice stock?
I salivate in anticipation of your answers.
Thanks
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Hi timayes, no need to salivate! its really simple!, just mix these ingredients together
"100 ML HOT WATER
25 ML COCONUT BLOCK
3 TSP TAMARIND
2 DSP SUGAR
METHOD
ADD 100 ML OF BOILING WATER TO BOWL, DISSOLVE COCONUT BLOCK, SUGAR AND TAMARIND. KEEP MIXING UNTIL ALL HAS DISSOLVED. YOU MAY NEED TO HEAT THE MIXTURE A LITTLE TO HELP THIS PROCESS"
this is the pathia mix, its a liquid mix.
ps. please let me know how you get on, thanks UB :)
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Unclebuck,
Thanks for the prompt reply, I am now heading to the kitchen!
I have just noticed in your first post for this pathia that you quite clearly mark what is the Pathia mix! I will read all future recipes several times before panicing.
Thanks
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Unclebuck,
Thanks for the prompt reply, I am now heading to the kitchen!
I have just noticed in your first post for this pathia that you quite clearly mark what is the Pathia mix! I will read all future recipes several times before panicing.
Thanks
Hey thats what the forum is for ;D. just shout if you need any help this forum has some really experienced members
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
mmm unsure about that bodmass... ive never looked for it supermarkets (except Asian ones)
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Oh well.
There are some Indian & Chinese shops around hear, guess I'll have to try them. If I find Tamarind in other than concentrated paste I'll be back for help again ;D
Either way, I'll give you a report on a complete noobs attempt later :-[
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
mmm unsure about that bodmass... ive never looked for it supermarkets (except Asian ones)
Does this look like the right stuff? Not sure if it's concentrated enough (or how to tell)
Seasoned Pioneers Tamarind paste:
http://www.sainsburys.com/groceries/shopping/details/product_detail.jsp?bmUID=1216740433442&NEW_NAVIGATOR%3C%3Elevel_0_id=0&NEW_NAVIGATOR%3C%3Elevel_1_id=1&NEW_NAVIGATOR%3C%3Elevel_2_id=2534374310870951&NEW_NAVIGATOR%3C%3Elevel_3_id=2534374310874901&NEW_NAVIGATOR%3C%3Elevel_4_id=2534374310876917&NEW_NAVIGATOR%3C%3Elevel_5_id=2534374320020093&NEW_NAVIGATOR%3C%3Elevel_6_id=1689949374009173 (http://www.sainsburys.com/groceries/shopping/details/product_detail.jsp?bmUID=1216740433442&NEW_NAVIGATOR%3C%3Elevel_0_id=0&NEW_NAVIGATOR%3C%3Elevel_1_id=1&NEW_NAVIGATOR%3C%3Elevel_2_id=2534374310870951&NEW_NAVIGATOR%3C%3Elevel_3_id=2534374310874901&NEW_NAVIGATOR%3C%3Elevel_4_id=2534374310876917&NEW_NAVIGATOR%3C%3Elevel_5_id=2534374320020093&NEW_NAVIGATOR%3C%3Elevel_6_id=1689949374009173)
Oh and menu calls for 1 tbsp of onion & 0.5 tbsp of capsicum, is this correct? I'm ued to "1 small onion" for ie, but 1tbsp of onion?
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Ok - so you may not be able to view that paste. It says on the site
"Use up to 4tsp for 4 servings, over 20+ servings per (35g) pouch"
does that sound triple concentrated or should I use 3 times as much do you think?
Cheers
edit. description of paste here: http://www.seasonedpioneers.co.uk/product.aspx?seasid=143 (http://www.seasonedpioneers.co.uk/product.aspx?seasid=143)
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
I'm sure I've seen it in the new world section of our 24hr Tesco.
Matt
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
I'm sure I've seen it in the new world section of our 24hr Tesco.
Matt
On the Tesco website is a "Fudco Wet Tamarind 400g" for 59p.
Anyone know anything about wet tamarind? as opposed to concentrated paste?
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Does anyone know if any of the large supermarkets are likely to sell tamarind in any form?
I'm sure I've seen it in the new world section of our 24hr Tesco.
Matt
On the Tesco website is a "Fudco Wet Tamarind 400g" for 59p.
Anyone know anything about wet tamarind? as opposed to concentrated paste?
Bodmass you need to look for this stuff mate
(http://re3.yt-thm-a01.yimg.com/image/25/m8/4053995757)
see here (http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2fcgi%2dbin%2fss000001%2epl%3fSS%3dtamarind%26ACTION%3dGo%26PR%3d%2d1%26TB%3dA%26SHOP%3d&WD=tamarind&SHOP=%20&PN=Indian%2dFood%2dTRS%2dTamarind%2dConcentrated%2dPaste%2ehtml%23aGRO001_2dp#aGRO001_2dp)
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Oh and menu calls for 1 tbsp of onion & 0.5 tbsp of capsicum, is this correct? I'm ued to "1 small onion" for ie, but 1tbsp of onion?
Yep 1 tbsp of chopped onion and
0.5 tbsp of chopped capsicum.
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Ooh your a tricky one UB!
I was just doing a 1 portion tester & checking back on the method once I added the first ingredients to the pan and you'd changed the method 10 minutes earlier ;D
Not a problem really of course. My tester was lovely 8) 8)
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Sorry but you've made a little typo.
1 tbsp veg oil
1 tbsp lemon juice
200 ml ub's base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 fresh coriander
1.5 tsp chili powder
1 portion ub's base chicken
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Sorry but you've made a little typo.
1 tbsp veg oil
1 tbsp lemon juice
200 ml ub's base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 fresh coriander
1.5 tsp chili powder
1 portion ub's base chicken
corrected!
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Very nice recipe UB ;) Just made it using the BE base....best pathia recipe I've tried and I've tried a few! I added some mango chutney too....
Thanks for the recipe UB :D
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Very nice recipe UB ;) Just made it using the BE base....best pathia recipe I've tried and I've tried a few! I added some mango chutney too....
Thanks for the recipe UB :D
Cool thanks Domi, nice to see you :)
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I've found when cooking any base chicken or meat it is best not to cook the meat thoroughly through, this makes the meat dry and chewy.
Instead partially cook the meat then finish cooking it off in the final curry. The meat comes out more tender and is still thoroughly cooked through.
Rgds
Bob :)
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hi unclebuck
i am in the process of making your chicken pathia as i type this. in your pathia mix it says 25ml coconut block. is this the whole 200g block or just part of it
thank you
sean
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hi unclebuck
i am in the process of making your chicken pathia as i type this. in your pathia mix it says 25ml coconut block. is this the whole 200g block or just part of it
thank you
sean
well spotted that should read 25g of coconut block [now edited]
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i made a chicken pathia last night using bruce edwards base sauce and unclebucks pathia recipe. it was absolutely beautiful, much better than any take away pathia that i have had for many years! my wife and son loved it and i also tried out a portion on my neighbour who loves pathia almost as much as i do. he said it was excellent with all the right flavours and a very good consistency. i think everyone would agree it was a resounding success so i will be making another one next week.
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made unclebucks chicken pathia again last night as i still had pathia mix in the freezer from last week. once again it was made with bruce edwards base, the only difference being that i added 4 finely chopped green chillis to the onions,green pepper and tomato. if possible it was better than the one i made last week. could be a worthwhile addition for anyone who likes a bit of a kick to their pathia, but i must add that unclebucks recipe is also superb without chillis. ;D
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he he seanieboy glad you enjoyed :) thanks for the feedback.
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Tried this last night had great results. Used Curry Kings simple base and worked well with this Patia recipe. Well done UB this recipe came pretty clode to my usual BIR. I will be having another go the weekend.
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Tried this last night had great results. Used Curry Kings simple base and worked well with this Patia recipe. Well done UB this recipe came pretty clode to my usual BIR. I will be having another go the weekend.
Nice one Paul glad you like it and thanks for the feed back 8)
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I'm wanting to make this curry but I could only find powdered Tamarind.
Has anyone used this instead of the paste and if so, how much should I be using in the Patia mix??
Cheers.
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Ive never used powder Tamarind, I would have to suggest a tsp at a time til your happy with the tart/sour taste your looking for
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another tamarind question
i just got some and it came in a block, not a paste, pretty much size of a cocunut block.
how much of this would be equivelent?
also do i pound this into a dust and add water to form a paste?
dont say much on the packaging to understand it.
gonna try this curry on saturday, not for me though i like em hotter, though will have a taste to check it out once done.
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another tamarind question
i just got some and it came in a block, not a paste, pretty much size of a cocunut block.
how much of this would be equivelent?
also do i pound this into a dust and add water to form a paste?
dont say much on the packaging to understand it.
gonna try this curry on saturday, not for me though i like em hotter, though will have a taste to check it out once done.
(http://www.curry-recipes.co.uk/imagehost/pics/bb3d127bf4b2883556e156a248c12939.JPG) (http://www.curry-recipes.co.uk/imagehost/#bb3d127bf4b2883556e156a248c12939.JPG)
Ive always used the paste [easier] you will need to do the above method, i would use prob 3 times as much tamarind water as paste [as the paste is triple concentrate]
All the best UB.
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thx ub much appreciated
looks like i got the wrong thing realy, mind you it was cheap.
so i guess its, a bit about 3 tbl spoon worth, i assume just enough water to turn it into a paste.
does all the husky bits need removed with great care? i ask becuase ive never used this stuff before and i dont know how this affects the dish, dont want to spoil it by some rotten rhind or something.
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thx ub much appreciated
i ask becuase ive never used this stuff before
me neither mate, good luck
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looks like i got the wrong thing realy, mind you it was cheap.
so i guess its, a bit about 3 tbl spoon worth, i assume just enough water to turn it into a paste.
does all the husky bits need removed with great care? i ask becuase ive never used this stuff before and i dont know how this affects the dish, dont want to spoil it by some rotten rhind or something.
You might want to check out this thread too Jimmy: http://www.curry-recipes.co.uk/curry/index.php?topic=2022.msg17226#msg17226 (http://www.curry-recipes.co.uk/curry/index.php?topic=2022.msg17226#msg17226)
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finally got around to making this curry tonight. thanks for an excellent recipe ub, tasted better i think than the one my wife got thursday from the local indians. was very moorish.
made it exactly as in the reciepe, except for the minor detail i used tamarind block.
yummy, finally sussed out the photo prob i was having, i now been just sending it to imageshack who have a built in re-sizer then saving the direct picture to my computer then uploading via the this sites hosting, little bit more hassle but not much and worth it to preserve the pics for longer.
(http://www.curry-recipes.co.uk/imagehost/pics/f0a7649ea0638f45063259f3964fda0e.jpg) (http://www.curry-recipes.co.uk/imagehost/#f0a7649ea0638f45063259f3964fda0e.jpg)
yummy yummy yummy!!!
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Looks good jimmy! glad you enjoyed it 8)
all the best UB
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hey ub, had another crack this xmas eve.
was lovley again, except for my own mistakes.I used beef instead of chicken, think i wont do that again, just to chewy. And somehow i got my pilau rice all stodgy tonight.
i think ive had one sherry too much and slackened off on my routine, as i usually now get my rice just right. i think i over-cooked the beef. the sauce was lovley once again.
best wishes.
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Hi Jimmy2x,
Last time I made a beef curry I cooked as normal then put the curry in a caserole dish in the oven for about 2.5 hours on a low heat, less than 100 degrees.
The beef turned out really tender but the curry recipe I used wasn't up to scratch.
Cheers,
PaulP.
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finally got around to making this curry tonight. thanks for an excellent recipe ub, tasted better i think than the one my wife got thursday from the local indians. was very moorish.
Stunning photo! Absolutely beautiful curry! I would be very proud of that one!
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Thanks jimmy, reminds me i need to make this one again soon looking at your photo, also ive added your pic the 1st page as it looks so good
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UB sorry for being a numpty but your recipe mentions tomato paste - is this tomato puree or passata?
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UB sorry for being a numpty but your recipe mentions tomato paste - is this tomato puree or passata?
Haha, nothing "numpty" about that SL.....because there is a difference between puree, paste AND passatta! :P
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UB sorry for being a numpty but your recipe mentions tomato paste - is this tomato puree or passata?
Good point SL, Tomato paste is tomato puree mix with 50% water
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Thanks for that UB I will be doing this at the end of the month I think!!!!
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I'm having a crack at this tomorrow, can't wait as it looks yummy.
Pics will follow 8)
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that picture looks lovely fella, going to be having a crack at this very soon, i was always a vindaloo man untill one day a friend said to try a pathia vindaloo hot, ever since everytime i order a indian takeaway its a pathia vindaloo hot, so i think its rude not to go having a try at making this (i will be adding more chillis tho!) i have made a vindaloo recipie off this site and it came out great so cant wait to start work on this bad boy, thanks UB for posting this recipie top man!
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Cooked this curry tonight according to UB's recipe. Result? Fantastic! Just the right balance of hot/sweet/sour for me.
Thanks to UB for this one. Looking forward to part 2 tomorrow night lol! :)
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your welcome :)
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Hi UB do you think I coul use this in lieu of the tamarind
http://www.spicesofindia.co.uk/acatalog/indian-food-maggi-tamarina-tamarind-sauce.html (http://www.spicesofindia.co.uk/acatalog/indian-food-maggi-tamarina-tamarind-sauce.html)
If so how much
Cheers Ed
:)
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I don't think UB would mind if i comment on your question. He'll say so if he does ::) Tamarina is a tamarind flavoured sauce rather than tamarind concentrate, the end result will be different. However, i don't think it will have a negative impact on UB's dish. I've substituted Tamarina for concentrate in my North Indian Special and found there was in fact an improvement :D. I would use two rounded TBS of tamarina for the quantity of concentrate when making the pathia mix. I'm sure you won't be disappointed with the dish as it has some rave reviews.
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Thanks CH, i'll give it a go
:)
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We've got a mixed veg version bubbling away on the stove as I write and the aroma is killer!!!
A quick taste of the sauce is coming up tops, for some reason I think it is a little runny at the moment but nothing a gentle simmer won't sort out ;) We're serving with pilau rice tarka dall and a naan.... Can't wait...... Will just have to sup cider till it's ready ;D
A great recipe, thanks a lot :)
Steve and Angie.