Topic: Ashoka at the Quay

[Derek Dansak]

guys, what is patia sauce? where and when is it used? is it a dip?  cheers DD

[JerryM]

DD,

it's a real good question. i'm very interested in it as i like Pathia. i too am not sure what it is. the only thing i can guess is that it's something like paste to give the pathia taste. UB's pathia recipe for eg has a pathia mix. this is the closest recipe i've come across to real BIR. so hopefull this "patia sauce" may get us much closer to the real thing.

http://www.curry-recipes.co.uk/curry/index.php?topic=2526.0

[Panpot]

Guys, I've just popped in for a moment at my teabreak, I am genuinely sorry about delay in posting more. I have been away from home for nearly three weeks and get back on Friday so I should be able to complete the recipes and post photographs over the weekend. The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too. I will get the recipe for this and the sauce for Spiced and Garlic Dishes when I go Back to them in due course. Thanks again for all your patience. Panpot, I cant wait to test them all myself.

[Derek Dansak]

Hi Panpot, can we look forward to a madras recipe to go with that wonderful looking base. i am ready to explode with anticipation for a new madras recipe!  cheers DD

[rallim]

The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too.

Yep panpot
red coloured, sweet and sour, used in chasni dishes as well, mild to medium hot. The patia's my wife had were of a thickish sauce and delicious, suppose depends on restaurant.

Cheers

[Panpot]

DD I don't have a Madras at the moment he demonstrated cooking Bhuna sinse it gives them a basic on which they build other recipes such as Jailuri even CTM though will need to double check what be was on about with that recipe. I promise though that I will go back for a Madras however using the bases he gave me Curry Sauce, Bunjara and GG paste it should b east to adapt favourite or one of the other guys could figure it out till I get one for you. Cheers , bye the way I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot

[SnS]

One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.

[JerryM]

One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.

SnS,

appreciate the Thai Chilli sauce suggestion - i will definitely give it a go.

i use it for BBQ and really like it. i can imagine it being v.good in Parthia combined with the tamarind.

[Derek Dansak]

that bhuna sounds like it will satisfy my cravings. And i am sure you are right Panpot, that it can be adapted to madras.

[rallim]

I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot

Sorry panpot was thinking of the finished dish, you're right a watery base 

Cheers