White Fish Patia Curry
Make this traditional Parsi recipe at home in as little as 30 minutes.
Serves: 2 - 3/4 - 6 Ready in: 30 minutes
Introduction
The Patia Curry Pack creates a light sauce that favours fish which is why this is our go-to Curry Pack for fish curries.
Add whatever fish you fancy! We recommend prawns, cod, haddock or hake. In Rafi’s ‘Great Indian Dishes’ cookbook, she makes a version of the Patia with prawns. Seafood is eaten in abundance on the west coast of India, making prawns the perfect ingredient for this Parsi dish.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Patia Curry Pack (Serves 2 - 3) | Patia Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 500g white fish (cod, haddock or hake) | 1kg white fish (cod, haddock or hake) |
| 1/2 lemon | 1 lemon |
| 2 chopped tomatoes | 4 chopped tomatoes |
| 1/4 tsp mint sauce | 1/2 tsp mint sauce |
| 1 sliced spring onion | 2 sliced spring onions |
| Chopped coriander and mint leaves | Chopped coriander and mint leaves |
Instructions
- Empty the Patia Curry Pack into a pan and toast the spices on a low-medium heat.
- Add 300ml water, cover and simmer for 10-15 minutes, stirring occasionally.
- Cut your fish into bite-sized pieces, add to the sauce and cook till tender. Most white fish should need no more than 7 - 8 minutes.
- Add fresh tomatoes, lemon juice to taste, and 1/2 tsp mint sauce.
- Remove lid and gently simmer until cooked, Season to taste and garnish with spring onion, mint and coriander leaves. Read to serve, enjoy!
