anyone using a pathia sauce which is lentil based, can only see hot and sour types on here which is not pathia where I am from.

I am damn close with my recipe but its not quite there yet.

What is your recipe as it stands at the moment

best, Rich

try some Dhansak recipes maybe? - I know some on here have sweet n sour elements and of course lentils!

As it stands recipe for Pathia is this.............

500gms red lentils
200 ml passata
3 crushed garlic gloves
1 teaspoon ginger powder
2 teaspoons cumin
1 teaspoon methi leaves
0.5 teaspoon turmeric
1 teaspoon garam masala
0.5 teaspoon cinnamon
juice of lemon
1 teaspoon tamaraind paste
50gms palm sugar
0.5 teaspoon chilli powder
100 ml oil
salt to season

With this basically frying of the spices
adding the passata and lemon juice
adding this to the boiled lentils
whizz in the blender
return to pan to check season

paulirving

I have to confess I've never come across lentils in a Pathia before - if you took the lentils out of this recipe you would have something that comes close to what I regard as a Pathia.

shephen, to be honest most recipes i see offer pathia as a hot sour sauce or some description like that.


http://www.just-eat.co.uk/restaurants-grange-town-tandoori/menu#364


if you scroll to 114 the description for pathia, I think I am going to try it with less lemon and tamarind and to add more garlic to see what affects this has.

paulirving

I see what you mean about the lentils - this is not something I've come across here (Dundee, Scotland) but my brother lives in Sunderland and I know you have lots of curry houses there so it must be a regional thing. I don't make Pathia with tamarind or lentils but do use lemon juice and mango chutney.

I don't think my own recipe will be exactly what you are looking for but you might find the text and method of use to you in developing your own recipe:

https://curry-recipes.co.uk/curry/index.php?topic=4842.msg46133#msg46133

I've also posted a subsequent recipe using the Taz base which is my current base of choice:

https://curry-recipes.co.uk/curry/index.php?topic=5430.0

good luck!

Shephen,

cheers for that, will certainly look in to that, personally I will eat anything apart from korma .

I agree about regional because curries I have had in the midlands and london (to me) are not a patch on sunderland and south shields curries.

I guess over 15 years of eating of eating a north eastern curry your taste buds get used to a set taste.

Quote from: paulirving on February 21, 2012, 11:39 PM
anyone using a pathia sauce which is lentil based, can only see hot and sour types on here which is not pathia where I am from.

I am damn close with my recipe but its not quite there yet.

Where i work I watched him do a parthia and he done a korma but added mixed powder no lemon no chillies just a spiced korma