Prawn Pathia

Prawn Pathia
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I discovered the pathia when a friend kindly made me a curry for dinner one Friday night. Hers was made with chicken, rather than being a prawn pathia recipe. But I fancied expanding my prawn curry repertoire, so I decided to replicate the pathia sauce, but add prawns instead. (Plus the fact that Aldi’s frozen King prawns are such good value for money.)

What I really like about this King prawn pathia is the fact that it’s like an Indian curry with Thai influences. As is a massaman, for instance, but that contains coconut milk. And this prawn curry doesn’t. It’s also made minus the tinned tomatoes or passata that I often use to make an Indian-style curry.

Instead it has the soupier texture of a Thai curry and the tomato flavour of an Indian one, because tomato puree and water are used to make the sauce. A method my friend put me onto (she cooks a lot of prawn curries, as they’re a pescatarian household).

With the rising price of food and energy, I urge you to do as I do and make enough of this Indian pathia for four even when you’re cooking for two. It takes no extra time, really, and you can freeze half for a fast, stress-free meal in a hurry.

The flavours making this King prawn pathia curry recipe sing include lime juice (another south east Asian touch), ginger, chilli and cumin. You can substitute fresh ginger or garlic for the pastes if you prefer (I’m just lazy), or use smaller prawns. I added a pepper and peas to up the veg content, a trick I pretty much always use to make dishes both healthier and cheaper.

This King prawn pathia recipe serves 4

Prawn Pathia ingredients

  • Vegetable oil, for frying
  • Red onion, 1, sliced thinly
  • Pepper (any colour), 1, sliced into thin pieces
  • Garlic paste, 1 tsp
  • Ginger paste, 1 tsp
  • Frozen King prawns, 350g – 400g (2 packs)
  • Tomato puree, 4 tbsp
  • Chilli flakes, a pinch
  • Curry powder, 1 tbsp
  • Cumin, ground, 1 tsp
  • Lime, 1, juice only
  • Frozen peas, 50g

Equipment

How to make this King prawn pathia recipe

  • Once you’ve sliced up the onion and pepper, heat a dash of vegetable or seed oil in a large saucepan. Then add the pepper and onion, stirring, until they start to cook.
  • Add the garlic and ginger pastes and stir, then the frozen prawns. Also add 200 to 250 ml of water and bring to the boil.
  • Meanwhile, add the tomato puree, chilli flakes, curry powder, cumin, lime juice and peas. Stir well to combine.
  • Simmer for about 5 to 10 minutes, until the prawns are cooked through, and dish up.

Serve with lots of basmati rice to soak up the pathia sauce.

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Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Curry