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'''Pathia''' is an ancient Parsi form of [[curry]] | '''Pathia''' is an ancient Parsi form of [[curry]] predominantly available in the curry houses of the [[United Kingdom]].<ref>{{Cite web |url=http://mongoliankitchen.com/prawn-pathia-curry/ |title=Prawn Pathia Curry |publisher=MongolianKitchen.com}}</ref> It is [[Piquance|hot]], [[Sweetness|sweet]], and [[Taste#Sourness|sour]], with use of [[Chili pepper|chillies]] and [[tamarind]]. | ||
It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. | It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. | ||
Vinegar is not a traditional ingredient, nor is ginger.{{Citation needed|date=May 2021}} | Vinegar is not a traditional ingredient, nor is ginger.{{Citation needed|date=May 2021}} | ||
Latest revision as of 21:45, 27 December 2021
| Type | Curry |
|---|---|
| Place of origin | United Kingdom, India |
| Serving temperature | Hot |
| Main ingredients | Chili peppers, tamarind, lime, jaggery, garlic, coriander |
Pathia is an ancient Parsi form of curry predominantly available in the curry houses of the United Kingdom.[1] It is hot, sweet, and sour, with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Vinegar is not a traditional ingredient, nor is ginger.[citation needed]
References[edit | edit source]
- ↑ "Prawn Pathia Curry". MongolianKitchen.com.
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