Chilli Rating Medium.
Pathia is a tomato based curry created with a blend of tamarind or lemon juice. Giving it a hot, sweet & sour flavour. It really doesn’t taste like any of the other famous curries. It’s hot, medium spice with a sour and sweet after taste. The tamarind adds a nice zing to the dish.
Net content 38g
Serves 6 to 8
A bit different … in a really good way, try it you will not be disappointed.
Pathia curry is a popular dish in Indian cuisine, particularly in the Parsi and Gujarati communities. Its origins can be traced back to the Parsi community, who are descendants of Zoroastrians who fled Persia (modern-day Iran) due to religious persecution and settled in the western coastal regions of India, particularly in Gujarat and Mumbai.
The Parsi cuisine is a unique blend of Persian and Indian influences, and Pathia curry is one of the dishes that exemplifies this fusion. The word “Pathia” is believed to have been derived from the Persian word “Patia,” which means a mixture or combination of various ingredients.
Pathia curry is typically made with a combination of meat, such as chicken, lamb, or shrimp, and a tangy, spicy, and slightly sweet sauce. The sauce is prepared using a variety of ingredients, including tomatoes, onions, garlic, ginger, tamarind, vinegar, and a blend of spices such as cumin, coriander, turmeric, and red chilli powder. The balance of flavours in Pathia curry is achieved by combining the sweetness of sugar or jaggery with the sourness of tamarind and vinegar.
Over time, Pathia curry has gained popularity beyond the Parsi community and has become a beloved dish in various Indian restaurants and households. Its unique combination of flavours, with a perfect balance of sweet, sour, and spicy, has made it a favourite among curry lovers.
It’s worth noting that different regions and communities in India have their own variations of Pathia curry, each with slight differences in ingredients and preparation methods. However, the Parsi version of Pathia curry is widely recognised for its distinctive flavours and is the most commonly known variation.