Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Pathia => Topic started by: Razor on February 25, 2010, 08:08 PM
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This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X
Per portion:
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 1/2 tsp Kushi spice http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0)
3/4 tsp chilli powder
2 tsp sugar
Juice of half a lemon
1 tomato, diced
A portion of pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0)
125ml or more kushi base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0)
Fresh coriander leaves to garnish
Gently heat the vegetable oil in the pan
Add the garlic and onion, and stir until it starts to go golden brown. (If it goes completely brown, it won't give the right flavour)
Remove from the heat, and immediatley add the kushi spice and chilli powder, stirring constantly.
Add the sugar, lemon juice and tomato. Stir
Return to a low heat and add the pre-cooked chicken
Next, add the kushi base sauce and bring to the boil.
Simmer for 2 minutes
Garnish with fresh coriander leaves, and serve.
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Yum, going to try this tomorrow night :-)
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Gezh,
Are you going to make the base, spice mix and precooked chicken as well?
Ray :)
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Anyone know how this recipe compares to UB's recipe? UB's is the pinnacle for me so far and I don't want to go to the trouble of making a base, spice mix, pre-cooking etc if it's not going to be as good :-\
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Domi,
I honestly don't know how this would compare to UB's recipe having never tried his.
With that said, I'm not a Pathia fan either but, i did enjoy this. It's very 'Balti' because of the little base used and the whole spices in the base also make it Balti for me!
Go on, give it a go, it's got to be better than breastfeedin piggies :P
Ray :)
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I'll give it a go after I've done Dip's base then, Bez :P I'm hoping to get his done this week but I've got a virus..probably from the piglets....got any oinkment? ???
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got any oinkment?
oooooo swine flu :o, Thought that'd gone away ;)
Ray :)
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I honestly don't know how this would compare to UB's recipe having never tried his.
Talking of UB where is he? I noticed he's dropped off the mods list!
You still with us UB?
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Gezh,
Are you going to make the base, spice mix and precooked chicken as well?
Ray :)
Hi Ray. Yes and no... I'm going to use your suggested spice mix, as I have everything on hand. Chicken, I'm going to make chicken tikka, marinading it tonight, as chicken tikka pathia is my fave. Base, I'm afriad I always just use whatever I have on hand, which at this moment is CA's.
I'm not experienced enough in this yet to understand the difference that different bases can make, for me it's more what you put into the final cook.
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Anyone know how this recipe compares to UB's recipe?
The UB recipe is good, though you have to be really careful with the tamarind paste as twice now I've overdone the mixture. The problem is the recipe makes out that you have to make a whole load of the pathia mix, where in reality you only need a little bit, and there's little value in making a load of it. This recipe doesn't have a sour element, but it still looks great.
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LOL I got caught out with the tamarind the first time I used it in another dish, Gezh so I erred on the side of caution the first time I used UB's recipe figuring I could always add a bit more but I couldn't take any out once the mix was done ;D but I've made UB's so many times now I know it like the back of my hand and it's bang on for me. I will give this one a go though as it's always nice to try something different it's just that I've tried so many pathia recipes over the years I'm wary of going the whole hog just to be disappointed. It'll be a couple of weeks though before I get around to it but I'll let you know how I get on ;)
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Hi Gezh,
I always just use whatever I have on hand, which at this moment is CA's.
That's no bad thing, I use CA's base as standard these days but, the kushi base does have a lot of whole spices in there and you can taste them when tasting the base alone!
CA's base, to me, is very much BIR whereby the Kushi base is 'Balti' which to me are totally different.
I don't know if you have ever read any of my other post's whereby I'm a big believer of a base and a spice blend from the same source, complimenting each other? well I think that, for this recipe, this is very much the case!
With that said, give it a go, you may love it or hate it, but at least you'd have made the effort.
Ray :)
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Hi Gezh,
I always just use whatever I have on hand, which at this moment is CA's.
That's no bad thing, I use CA's base as standard these days but, the kushi base does have a lot of whole spices in there and you can taste them when tasting the base alone!
CA's base, to me, is very much BIR whereby the Kushi base is 'Balti' which to me are totally different.
I don't know if you have ever read any of my other post's whereby I'm a big believer of a base and a spice blend from the same source, complimenting each other? well I think that, for this recipe, this is very much the case!
With that said, give it a go, you may love it or hate it, but at least you'd have made the effort.
Ray :)
Well I don't think there's going to be much to hate... it'll be a case of is it great or brilliant :-)
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Yep, that was great, probably the most BIR-TA-like pathia I've had so far. I think the spice mix made a difference, a change from the usual one I use, and it definitely didn't need the tamarind. Also worth adding chicken tikka for some extra flavour.
Spot on, thanks!
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Hey Gezh,
That's great that you enjoyed it. If you check out the recipe, there is the ISBN No given, so if you want to buy the book, you have a ref. Ity's only a tenner, so well worth it.
Ray :)
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Ray,
i am giving this a go tonight with your base mate, so i will let you know how it goes.
regards
Alan ;D
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very nice mate :P
I made it with your base and dips tikka, mrs Moony loved and so did I.
highly recommended and so easy to make.
thanks Ray
Alan ;D
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very nice mate :P
I made it with your base and dips tikka, mrs Moony loved and so did I.
highly recommended and so easy to make.
thanks Ray
Alan ;D
very nice mate :P
I made it with your base and dips tikka, mrs Moony loved and so did I.
highly recommended and so easy to make.
thanks Ray
Alan ;D
that looks quality moonster .......im gonna try this recipe saturday...... ::)
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its very good ste you will like it.
wait until i post my beef ceylon recipe soon that i am doing at the moment. you will have to try that one as well mate.
you will both love it ;)
al ;D
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how come no sugar used ? where does the sweetness come from ?
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ignore that !! i didn't read recipe properly. sorry
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I made this recipe last night and got the thumbs up from everyone.
I marinated the chicken first using Blade's chicken tikka recipe which I love and always use. I doubled the quantities in the recipe but put a little too much sugar in so will change that next time. (4 tsps is definitely too much) so added a little more lemon to try to balance it.
Try it, it's well worth the effort and pretty easy too.