Pathia (Restaurant Style) | Hot, Sweet and Sour Patia Recipe

Yield: 1

A hot, sweet and sour curry with mango, tamarind and lemon; restaurant-style Indian sauce.

45 ml vegetable oil	Heat oil, fry bay leaf & onion until golden		Serve, garnish with remaining coriander
1 bay leaf
1/2 sliced brown/white onion
2 teaspoons garlic paste	Add garlic & ginger, fry 1 min
1 teaspoon ginger paste
1 teaspoon mix powder / curry powder	Add spices, tomato paste & salt, fry 1–2 min
1 teaspoon chilli powder (hot)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 tablespoon tomato paste
1/4 teaspoon salt
1 teaspoon sugar	Stir in sugar, then half the curry base, cook 1 min	Stir in remaining curry base
250 ml curry base
1 tablespoon mango puree / chutney	Add mango, tamarind & lemon juice, stir well
1 tablespoon tamarind sauce
1 teaspoon lemon juice
1 teaspoon fenugreek leaves (kasoori methi)	Add meat, methi & coriander, reduce until cooked
15 g fresh chopped coriander (for cooking)
15 g fresh chopped coriander (for garnish)

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