📝 About This Recipe
A cornerstone of the British Curry House experience, Prawn Pathia is a vibrant masterpiece that balances high-intensity heat with a tangy tamarind punch and a hint of caramelized sweetness. Originally rooted in ancient Parsi cuisine, this modern British-Indian version features succulent king prawns bathed in a thick, tomato-based sauce that dances on the palate. It is the perfect dish for those who crave a complex flavor profile that is as bold as it is comforting.
🥗 Ingredients
The Prawns
- 500 g Raw King Prawns (peeled and deveined, tail-on for presentation)
- 1/2 teaspoon Turmeric Powder (for light dusting)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Aromatics
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 2 medium Red Onions (very finely diced or pulsed in a food processor)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2-3 pieces Green Chilies (slit lengthwise, adjust for heat preference)
The Spice Blend & Sauce Base
- 2 tablespoons Tomato Purée (concentrated paste)
- 200 g Chopped Tomatoes (canned or very ripe fresh tomatoes)
- 1.5 teaspoons Kashmiri Chili Powder (for vibrant red color and mild heat)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Garam Masala (added toward the end)
The Pathia Balance
- 2 tablespoons Tamarind Paste (concentrated)
- 1 tablespoon Jaggery or Dark Brown Sugar (to balance the acidity)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/2 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, toss the raw prawns with the turmeric and lemon juice. Set aside to marinate while you prepare the sauce base.
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2
Heat the oil or ghee in a large heavy-based pan or wok over medium-high heat.
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3
Add the finely diced onions and a pinch of salt. Sauté for 8-10 minutes, stirring frequently, until they are deep golden brown and caramelized. This is the foundation of the flavor.
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4
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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5
Add the tomato purée, Kashmiri chili powder, cumin, and coriander. Stir constantly for 1 minute to 'toast' the spices without burning them.
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6
Pour in the chopped tomatoes. Reduce heat to medium and cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the edges of the masala.
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7
Stir in the tamarind paste and jaggery (or brown sugar). Add about 100ml of warm water to loosen the sauce to a thick, coating consistency.
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8
Increase the heat slightly and add the marinated prawns to the pan.
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9
Cook the prawns for 3-4 minutes, turning them occasionally, until they turn pink and opaque. Do not overcook or they will become rubbery.
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10
Sprinkle over the garam masala and the crushed dried fenugreek leaves (Kasuri Methi). Stir gently to combine.
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11
Taste the sauce; it should be a perfect harmony of hot, sweet, and sour. Adjust with a little more sugar or tamarind if necessary.
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12
Turn off the heat and stir in half of the fresh cilantro. Let the dish rest for 2 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the best texture, ensure your onions are finely minced or pulsed so they melt into a smooth gravy. If the sauce is too tart, add an extra teaspoon of sugar; if too sweet, add a squeeze of lime juice. Use 'Kashmiri' chili powder for that signature bright red color without the overwhelming heat of standard chili powder. Always use raw prawns rather than pre-cooked ones to ensure they absorb the flavors of the sauce and stay juicy. Rub the Kasuri Methi between your palms before adding it to release its essential oils and aroma.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati Pilau rice to soak up the thick sauce. Pair with a warm, buttery Garlic Naan or Peshawari Naan for a sweet contrast. A side of cooling Cucumber Raita helps balance the spicy and sour notes. Accompany with a crisp, cold Indian lager or a dry Riesling to complement the spice. Serve with a fresh kachumber salad (diced cucumber, tomato, and onion) for added crunch.