Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: RobinB on September 12, 2014, 10:14 PM
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Here's a pic of the king prawn Patia I made last night to UB's recipe. Used the last of my rajver base, and made a few minor changes to the recipe. Flavour was fantastic.
Also made parathas and Bombay aloo to go with it.
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Looking good :)
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Nice looking dish Robin, well done :)
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UB and Rajver are going back a while.
Nice looking meal, no red dye either :P
Can you share your tweaked recipe and method
cheers Chewy
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Cheers for the comments. Been using rajver base for a while and had a lot of success, but think I'm ready to let go and try another in the name of science. Maybe I'll give the Taz a bash. Seems popular.
Here's my rewritten Patia recipe using UB's original as a guide. Feel free to sub the prawns for chicken, lamb etc.
King prawn Patia - serves 3-4
Patia mix
100 ml hot water
25g coconut block
3 tsp tamarind
2 dsp sugar
Method
add 100 ml of boiling water to bowl, dissolve coconut block, sugar and tamarind. keep mixing until all has dissolved.
Main
2-3 tbsp veg oil
380g raw king prawns lightly rinsed and drained
1 tbsp lemon juice
400 ml base gravy ( I used rajver base)
2 tbsp tomato paste thinned with 1 tbsp water
Half a star anise
2 tsp ginger and garlic paste
3 tbsp pathia mix
1 small chopped onion
2 tsp spice mix ( I used Bruce Edwards)
1 tsp salt
1 tomato cut into 8
Handful fresh coriander chopped
1 level tsp chili powder
1 heaped tsp dried methi
2 shredded kafir lime leaves
Method
Warm base in a small pan, heat your curry pan on a medium heat and add oil. Add the onion and fry till lightly coloured. Add garlic and ginger for 30 secs followed by the spices, methi, star anise and salt for about 30 seconds more.
Add the tomato paste and cook out for a few mins. Add about a third of the base and reduce right down, add most of the remaining base little by little, when your close to the desired texture add prawns, these should only take 3-4 mins max to cook through. While these are cooking pop in the fresh tomatoes, lemon and patia mix and use any remaining base to thin if required. Simmer gently for a minute or two to release a little oil, stir in the coriander and serve garnished with the finely shredded lime leaves (optional)
*if I make this again will do away with patia mix and stir in a nugget of creamed coconut into my warmed base, then add a tbsp of tamarind paste and a heaped tsp of sugar towards the end.
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where did you get the prawns from ?
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They are available (frozen, in a wide range of sizes) from any large Chinese supermarket or "cash 'n' carry" (See Woo, Wing Yip, ...).
** Phil.
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Hi Robin
Looks like a good feast there
The Paratha looks good Did you use the spiral method when shaping?
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Very nice looking, my friend, particularly the paratha :)
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Looking good Robin :)
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(See Woo, Wing Yip, ...).
Phil you forgot Ying Tong Tiddle I Po! ;D
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No-one could forget ...
http://www.youtube.com/watch?v=Nebe1zuEtbc (http://www.youtube.com/watch?v=Nebe1zuEtbc)
Ying-tong iddle i po :) (With apologies to our younger readers, for whom the existence of The Goons must ever remain shrouded in mystery ...).
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They were tortured souls for the most part. Who'd be a creative type eh?
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Like the presentation of the rice.
Are the the kaffir lime leaves a must for this recipe or can lime juice/zest be added instead.
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Are the the kaffir lime leaves a must for this recipe or can lime juice/zest be added instead.
I thought you were taking the wee wee when I read that...but no, kaffir lime leaves are specified. Total (moderated). Sometimes you just have to say it. ::)
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Prawns just came from asda, they were the raw variety from the chiller.
Might have overestimated the base in the my recipe, more like 350 ml.
Yeah used the spiral method after seeing the hairy bikers having a go. Mine were a tad doughy in the centre if I'm honest, but not bad for my first attempt. Ill post up the recipe I adapted from a chapatti recipe.
Unclefrank; glad you like the rice presentation, was being lazy and turned it out from the dish I'd just microwaved it in! As for the lime leaves they're not essential, had it in a bir a whlie ago on a pathia and thought I'd give it ago. Its adds a lovely flavour, but could leave it altogether out or grate a little zest over it, or a squeeze of juice.
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Thanks Robin will be giving this a go at the weekend hopefully.