What is Pathia Curry?
The origins of Pathia curry lie with the ancient Persians who migrated into India - with them the brought cooking techniques and ingredients that would shape and transform Indian cuisine. One such dish was a sweet and sour stew that, when combined with Indian spices, created an early version of Pathia.
It was the Parsi (Persian) community of India that would keep this dish alive, and when they in turn migrated to the UK, brought with them. The curry houses of British Indian chefs continue to serve a version of this dish - I've never seen it on any Indian menu outside of the UK, but I often cook my version at home as a trip down memory lane.
Pathia is a spicy, sweet and sour concoction. Like a Goan Vindaloo, it has a sour note, not from vinegar but Tamarind and Limes. These days, to make my life simpler, I use only limes and I have to say - the results are fantastic. Quite unlike any other Indian curry you're likely to sample.