Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Pathia => Topic started by: den on March 16, 2020, 08:46 PM
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Just found the best Dhansak and Pathia recipe I have ever made on the Glebe kitchen website.
It is by far the nearest to my local curry house that I have ever made.Sorry if this has already been posted on here but I haven't been on here for a long time.
https://glebekitchen.com/indian-restaurant-dhansak-curry/
https://glebekitchen.com/restaurant-style-pathia-curry/
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Well, that is good news, since I too love a good dhansak but have yet to succeed in creating one (although Ganesha in Bodmin does an excellent version to take away). And many thanks for adding the links, Den.
** Phil.
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Romain will surely be able to assist here Phil, should you have difficulty. There appears to be only 2 Dhansak recipes on Glebe Kitchen. Bengali and IR style and only 1 Pathia.
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Pathia is one of my favourite curry dishes, you can play with the balance of sweet and sour, the recipe looks good and its nice to see the Tamerind version rather than lemon for the sweet / sour mix,
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https://glebekitchen.com/indian-restaurant-dhansak-curry/
Looking at the dhansak recipe, I was trying to figure out where the sweetness comes from as we all know BIR dhansak is sweet and sour in flavour and he clearly states just tamarind (or, actually, tamarind sauce). It's only when I read the addendum that I see he means a sweet and sour tamarind based sauce such as Maggi's Tamarina. If people make this with just tamarind sauce they're going to get a sharp surprise.
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Well spotted SS and a handy heads-up.
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Then it's back to Den, isn't it ? Den, what tamarind did you use ?
** Phil.
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Looking at the dhansak recipe, I was trying to figure out where the sweetness comes from as we all know BIR dhansak is sweet and sour in flavour and he clearly states just tamarind (or, actually, tamarind sauce). It's only when I read the addendum that I see he means a sweet and sour tamarind based sauce such as Maggi's Tamarina. If people make this with just tamarind sauce they're going to get a sharp surprise.
The main ingredient in Tamarind Sauce is sugar. The tamarind is only 15%. They also add chilli and a few other things to give it more flavour.
When I looked at the Glebe Kitchen dhansak recipe, I was trying to figure out why Kosher Salt is specified. Absurd, if you ask me. I may try the recipe this evening but, to be honest, I don't have high expectations. It's missing ingredients which I firmly believe need to be in a half-decent dhansak. [moderated, unnecessary personal comment concerning the author]
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Reference to kosher salt is very common in North America, of which Canada is a part. It is mainly in reference to the crystal size and being non-iodised pure salt. It has little or nothing at all to do with being "kosher" but is used in some koshering processes. Some particular brands may be kosher certified. Ground Pink Himalayan rock salt or pure sea salt will work equally well.
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Dont think any TA's round here worry if their salts kosher or not.
Regards
Mick
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"Kosher salt" really is a mis-nomer; it is salt intended for koshering (the process of removing blood), not salt that has been certified as kosher by an approved authority.
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"Kosher salt" really is a mis-nomer; it is salt intended for koshering (the process of removing blood), not salt that has been certified as kosher by an approved authority.
Quite. But the truth is that any old salt will do in this recipe; maybe even road salt.
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"Kosher salt" really is a mis-nomer; it is salt intended for koshering (the process of removing blood), not salt that has been certified as kosher by an approved authority.
Quite. But the truth is that any old salt will do in this recipe; maybe even road salt.
I agree, so the requirement to use Kosher salt is pretentious nonsense. There are other aspects of the recipe which I find highly irritating, too, like saying to use a 'little bit' of lentils.
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I did a Prawn Pathia tonight as per the recipe with the exception of 1x tbl spoon of Tamarind, i used 1 x tsp which worked for me.
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Den - I am glad you enjoyed them! MickyP - hope you liked it as well.
I use kosher salt. Diamond Crystal to be specific. You can use whatever salt you want. Just know that kosher salt has a granularity that is generally coarser than table salt and is therefore less NaCl than an equivalent volume of table salt. By mass it is the same - by volume it is not. I specify because otherwise people will wind up making something saltier than I have tested.
To those that feel I am pretentious or are irritated by the fact I say that you can make a tarka and put aside a bit of lentils for when you make a dhansak please just get your recipes elsewhere. I am sure you will be much happier for it.
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Looking at the dhansak recipe, I was trying to figure out where the sweetness comes from as we all know BIR dhansak is sweet and sour in flavour and he clearly states just tamarind (or, actually, tamarind sauce). It's only when I read the addendum that I see he means a sweet and sour tamarind based sauce such as Maggi's Tamarina. If people make this with just tamarind sauce they're going to get a sharp surprise.
The main ingredient in Tamarind Sauce is sugar. The tamarind is only 15%. They also add chilli and a few other things to give it more flavour.
When I looked at the Glebe Kitchen dhansak recipe, I was trying to figure out why Kosher Salt is specified. Absurd, if you ask me. I may try the recipe this evening but, to be honest, I don't have high expectations. It's missing ingredients which I firmly believe need to be in a half-decent dhansak. The author speaks with the tone of an expert but I don't accept he knows as much as many of the people here.
The author is here. The author is half Indian. The author has over 30 years of advanced cooking experience and about 50 of eating Indian. The author has been to the UK many times. The author has eaten curries around the world. The author has been in Indian restaurant kitchens. The author worked in restaurants while going to university. The author has 3M visitors to his blog a year and that number continues to grow. If you google pathia or dhansak (or many other Indian restaurant dishes) you will see the author's work in the top results.
Can you point me to something that demonstrates your credentials? I searched back through your posts for 3 years and I couldn't find a recipe. Perhaps they are further back? I admit I didn't look as hard as I should have. I did see a lot of criticism levelled at others though...
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Phil.i used a tamarind block that a friend brought back from abroad.Cant remember where but boiled it up to make a sauce,All I can say is this is the closest I have found to my local curry house and will continue to make the Pathia and Dhansak with a few tweaks as I go.
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Phil.i used a tamarind block that a friend brought back from abroad.Cant remember where but boiled it up to make a sauce ...
But did you add a sweetner as well?
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I use kosher salt. Diamond Crystal to be specific.
Why? Genuinely interested as there is no discernable difference in taste to cheap salt. I used pink Himalayan salt on my chip snack last night which, despite the extra minerals and pretty pink colour, had the taste of ... salt.
I specify because otherwise people will wind up making something saltier than I have tested.
Which is why it's probably wiser to just say add salt to taste as people's affinity/tolerance is markedly different between individuals (looking at Phil).
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Secret Santa - I use Diamond Crystal because I only stock one type of salt in that rough grain size. I prefer it for salting for two reasons. I find iodized salt to have an odd background smell I don't detect in DC. That's the reason I got into the habit of stocking DC years ago. Now, as my sense of smell deteriorates with age, the main reason is that it is less salt by volume. I salt to taste and I find it easier to avoid over salting. That and the shape of DC salt makes it easier to salt by hand. If you have the chance and inclination to buy some you'll better understand what I'm talking about.
It is not religion for me certainly and I never expected to get flamed here for using it. It's just what I am used to. YMMV. I like salty but only to a point. Over salted is one of my least favourite things to eat so I am particular about my salting methods.
Salt is only slightly more expensive than dirt so I don't worry about it.
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Wise man say
"like in food to much salt in words may cause bitterness"
wise man also say "Happy Birthday Mickyp have a good one :)"
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Happy birthday, Micky ! [OT, will get moved to new thread if any else replies in the same vein]
** Phil.
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I stand by my opinion that Romain's dhansak recipe is poor. It's not in the same league as the dhansak dishes produced by many, if not most, BIRs.
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George if Romains recipes are so bad why don
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I find tamarind to be an unfriendly ingredient when used in recipes unless the recipe describes it's use from scratch, ie, from a block of whole tamarind pulp with seeds. This used to be the only way I could obtain it and the process usually involved soaking and straining to obtain tamarind water which was then used in the dish as directed.
There are now many different products available and they mostly have no description on the package of what you have or how it should be used. I think it is very important in this instance to observe the advise provided by SS in relation to the sugar content of the tamarind sauce used in Romain's recipe.