A delicate and fresh Parsi dish, which creates a light sauce that's perfect for summer evenings. Adding mint sauce, fresh mint and tangy lemon juice really help to make this dish sing.
Origin: The Parsis have a Persian background so herbs are widely used throughout their cuisine. This dish is often cooked for an auspicious event and served with yellow rice and a lentil (dhal) dish.
Try it with firm white fish and/or prawns. It's also delicious with new potatoes and greens.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
I get very poetic about the Patia, but it’s just so darn tasty! If you don’t put prawns in it, you’re missing out, as the flavours in the sauce and the shellfish complement each other perfectly. Don’t worry about buying a kilo of ingredients- make a saucy half-size curry and it will still serve at least 3.Tim
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Spices, Ground Spices, Rusk ( WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator, Sodium Diacetate, Chilli, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Jaggery (Sodium BiSULPHITE), Fenugreek Leaves, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, SULPHITES.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
A wholesome lentil dish from Southern India.
Unrefined cane sugar in a solid form.
Delicate and fresh, the perfect summer curry!
A light and tasty alternative recipe for the Patia. Perfect for the summer months.
Lee recently went to India, here's a recipe from his cookery guru Laxmi!
A sweet, tangy and warming chutney.