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.
Topic: King prawn Patia (Read 8273 times)
