This prawn pathia curry recipe is from My Cape Malay Kitchen. Here Cariema Isaacs tells us that pathia is a popular curry served among the Parsi population in India. It is a sweet, sour and spicy curry, not very different to what Cape Malay palates are accustomed to.
In May 2008 Dave and I returned from overseas with two suitcases full of dirty laundry. We could do nothing about washing the clothes as our washing machine had broken while we were away. The following day we went to Tafelberg Furnishers and chose a new LG washer dryer combo. I must say I was quite relieved when it was delivered. Over the 8 and a half years since then I have probably used the dryer half a dozen times. A few days after we got back from The Netherlands the door gasket had a small tear in it. Dave was convinced this was causing the awful noise and told me we could continue using it. I ordered the new door gasket and carried on with our laundry schedule. On Saturday we went to collect the gasket but it had not arrived.
Our trip to Tafelberg Furnishers was coupled with buying a new oven and hob. So, at least it was not a wasted trip. We got home and in preparation for the repair I ran a cleaning cycle on the washing machine. The bearing broke while I was doing this and so on the Sunday we headed back to the shop to get a new washing machine. We worked out that the cost per load was about R2.50 so that is not too bad. The same gentleman who helped us the day before was more than willing to assist us. He ensured we were given a great deal for a bigger capacity machine. I have decided to not go with the dryer as we really don’t need it. I am hoping I don’t regret that decision. Something I did not regret was making this prawn pathia curry dish.
Click on the links for conversions and notes.
Prawn Pathia Curry
- 15 mls canola oil
- 5 mls black mustard seeds
- 6 curry leaves
- 5 mls garam masala
- 5 mls fish masala
- 7.5 mls turmeric
- 5 mls fine salt
- 5 mls ground cumin
- 2 onions, peeled and finely chopped
- 5 mls crushed garlic
- 5 mls finely grated ginger
- 1 x 410 g tin crushed tomatoes
- 5 mls fructose
- 250 mls water
- 800 g queen prawns, head on and cleaned. Shell half the quantity
- 10 g coriander, roughly chopped
- Place the oil into a large frying pan and heat over a medium temperature
- When hot add the mustard seeds and curry leaves
- When the seeds start to pop add the masalas, turmeric, salt and cumin
- Cook until you can smell the spices
- Turn the temperature to low and add the onions and sauté till soft
- Add the garlic and ginger and cook for a few minutes
- Increase the temperature to medium and add the tomatoes, fructose and water
- Simmer until the sauce is thick (about an hour) *
- Increase the temperature to high and then add the prawns
- Cook for 10 minutes
- Garnish with the coriander and serve
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.