Quote from: london on January 29, 2016, 08:47 PM
Sounds like a good result, on my to do list once I've made some more base.

London.

Yep definately worth cooking London, just follow jb's recipe and method

I made this last night, jb, and my other 2 fellow diners were full of praise for the curry as was I. Simple, straightforward, but very tasty indeed, this recipe definitely makes it to The List!

Glad you enjoyed it too naga, had it twice now, both excellent.

If you like garlic - and I do! - I highly recommend using a full bulb of garlic, crushed, at the initial stage. It's delicious!

I also meant to say in my last post that I gave the curry for 3 people 2 long, continuous skooshes of lemon dressing - maybe 2 seconds or so per skoosh. Working fine for me.

I have a feeling I'll be making it again this week as very large hints have been dropped about how well king prawns would go with the pathia!

Not as a take-away, but enjoyed sat down, at the 'Red Mango' tonite, in downtown Naaaaaridge.

This is a 're-vamped' modern, all mood lighting etc with more modern Bangra style music (i.e not a Citar being strangled by persons unknown)

Preceded by the obligatory poppadum with lime pickle, mango chutney and finely sliced onion salad.

Then a quick Rashmee kebab, not over spiced, but following talk on here about 'silky' omelette and mint raita it was OK for a change from the norm (butterflied King Prawn)

The Chicken Pathia had a delightful creamed paler sauce defy not sour as prescribed elsewhere in this sub-section, accompanied with a Peshwari naan, Daal Tarka, aloo Gobi saag and a locally produced citrusy pale ale called 'FAKIR' (i kid you not)

First sit down in over a year, would I go back? err.... yes. sorry if this sounds a little/a lot like a newspaper restaurant review, not too sure it should not be in the restaurant review area, but the Pathia beats a Korma!

JB, I just made this and I think I love you..... 

Had a lamb tikka pathia from my local take away last weekend and so thought I would try this tonight.  All I can say is that it matched the take away version and even my wife said enjoyed it and said she wants it again next weekend.

Thanks JB for a superb post, not just the recipe but the technique too.