PRAWN PATHIA – Western India

Jumbo prawn simmered in a hot Parsi sweet and sour western Indian curry flavoured with tamarind and citrus

The Pathia has become a curry house staple and we received so many requests to offer a traditional version we couldn’t say no. It’s hot, sweet and sour. Originating in the late 19th centuries in Parsi cafés in Bombay using local seafood. We commit to deep and intense flavour where the heat is there but follows through for a lasting flavour. In the UK, it arrived in the 70s as a novelty alongside the chilli dominated vindaloo and tikka masala but the home version is beautiful balanced hot sweet and sour…. often found with 4 or 5 lonely prawns, we’ve ensure every portion will have at least 12 chunky prawns!