Topic: Can anyone help me please

[Mark J]

If it was bitter that sounds like either the spices or the garlic/ginger burnt maybe?

[amy1234]

I went for this recipie.  I didnt find it on this site,  I had to look elsewhere.

 
Chicken Pathia
1 whole black cardamom
1 tbsp desiccated coconut
1 tsp cumin seeds
1 tsp mustard seeds (black)
2 tsp minced garlic
1 tsp minced ginger
1/2 tsp turmeric pwder
1/4 tsp nutmeg powder
12 whole cloves
2 bay leaves
2 sweet mango chutney
2 tsp coriander seeds
2 tsp fenugreek seeds
3 tbsp oil
4" cinnamon stick
5 chillies
5 curry leaves
6 whole black peppercorns
900gm (2lb) chicken pieces
2 medium onions (finely chopped)
300ml water
handful of fresh coriander leaves (to garnish)
salt to taste
1. Heat a dry frying pan until very hot. Add all of the whole spices and coconut and dry roast them for about 1 minute. Remove from the heat, grind and reserve.
2. Stir fry the onions in the oil until they begin to soften. Mix in the minced ginger and garlic and stir fry until golden brown. Add the sweet mango chutney and stir in well.
3. Immediately add the freshly ground dry roasted spices and the powdered spices and stir fry for 2 minutes. Then add the salt, water and chicken mixing well. Bring to boil, simmer until the chicken is cooked, garnish with fresh coriander leaves and serve.

[Mark J]

If you fry raw onion on very high heat it will can be bitter.

That recipe looks like a more authentic pathia dish, nothing like a BIR style

[amy1234]

To be honest.  I probably wouldnt cook it again.  But I can see my self doing my own version of it.
Maybe I will try hunting for some more recipes. 
Also,  I have bought some Asafoetida, and added some to a potato and okra curry.  I didnt like the smell to much, but it tasted ok.  What else can I use it in.  And is it one of those spices you only need a pinch of.



Amy

[Mark J]

It smells foul but that goes away when you cook it and yes you tend to use a pinch or small quantities (I think it translates to devils dung!)

[Mark J]

If you want to try a BIR style pathia

I suggest this recipe for the pathia: http://www.curry-recipes.co.uk/curry/index.php?topic=122.0

Forthe base there are many to try, for one that produces a smaller quantitiy try this one: http://www.curry-recipes.co.uk/curry/index.php?topic=723.msg7141#msg7141

[amy1234]

Brilliant, thank you. I will give that a go!!!!
For a start it looks much easier than the recipie I was using!

Thanks

Amy x x

[Graeme]

I find the "prawns in sweet and hot curry" fantastic but i
use tandoori chicken, dead easy too!

this is a sweet and sour hot as you like dish
not BIR styli but really good.

I am wearing out page 115 but the rest remain unused.

Camellia Punjabi
50 great curries of India
page 115

ISBN 1- 85626 - 380 - 0


graeme.

[raygraham]

I find the "prawns in sweet and hot curry" fantastic but i
use tandoori chicken, dead easy too

Camellia Punjabi
50 great curries of India
page 115

ISBN 1- 85626 - 380 - 0

graeme.

Hi Graeme,

I also have this book so will try this one out too.

Her base sauce is not a bad one either.

Ray

[Graeme]

On the subject of page 115 in the book,

Prawns in sweet and hot curry (prawn Patia)

I think there is an error with the "blending" stage in my book,
it just does not make sense or i read it wrong, so i just use my nogin.

I use the concentrated tamarind from TRS and the jaggery(brown sugar)
i grate into the pan, i store them in the fridge.

Without the sour and sweet agents
this dish gives a very nice standard stir fry dish,
much like a bhona.

If you have not got the green chillies just use a
green bell pepper, i think its the green flesh that gives
it a bit something special.

I have even cooked this outside on my BBQ for friends.

Hope this helps,
graeme.