Pathia
| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Western India |
| Associated cuisine | Parsi, Indian |
| Serving temperature | Hot, with Pilau rice |
| Main ingredients | Chili peppers, tamarind, lime, jaggery, garlic, coriander |
Pathia is an ancient Indian Parsi form of curry predominantly available in the curry houses of the United Kingdom. It is hot, sweet, and sour, with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Vinegar is not a traditional ingredient, nor is ginger.[citation needed]
It developed from a dish of the same name, also called pathia, from Parsi cuisine (Indian Zoroastrians), where it consists of a seafood stew that usually accompanies dhan (white rice dish) and dar (legume dish, or dal).[1]
References
[edit]- ^ Niloufer Ichaporia King, Berkeley, University of California Press, 2007 ISBN 978-0-520-24960-8, OCLC 76074185), “Fish and Seafood” , p. 108.
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