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{{further|Parsi cuisine}} |
{{further|Parsi cuisine}} |
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The original pathia is a dish in [[Parsi cuisine]] (Indian Zoroastrians). It consists of a seafood stew that usually accompanies rice and [[dal]].<ref>{{cite book |last=King |first=Niloufer Ichaporia |title=Fish and Seafood |location=Berkeley |publisher=[[University of California Press]] |year=2007 |isbn=978-0-520-24960-8 |oclc=76074185 |page=108}}</ref> |
The original pathia is a dish in [[Parsi cuisine]] (Indian Zoroastrians). It consists of a seafood stew that usually accompanies rice and [[dal]].<ref>{{cite book |last=King |first=Niloufer Ichaporia |title=Fish and Seafood |location=Berkeley |publisher=[[University of California Press]] |year=2007 |isbn=978-0-520-24960-8 |oclc=76074185 |page=108}}</ref> |
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A modified version<!–, described as “simple” and “quick”)–> on [[BBC Food]] proposes [[salmon]] or any white fish in a sauce based on fried onions and garlic, with turmeric, lime juice, tomato, chili, coriander, sugar, and vinegar.<ref>{{cite web |last=Gowardhan |first=Maunika |title=Easy Parsi fish patia |url=https://www.bbc.co.uk/food/recipes/easy_parsi_fish_patia_65877 |publisher=[[BBC Food]] |access-date=16 November 2025}}</ref> |
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== British curry == |
== British curry == |
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Revision as of 14:35, 16 November 2025
Indian form of curry
Pathia is a form of curry in the United Kingdom, developed from a Parsi cuisine fish stew of the same name. It is sweet, sour, and subtly spicy.
Parsi stew
The original pathia is a dish in Parsi cuisine (Indian Zoroastrians). It consists of a seafood stew that usually accompanies rice and dal.[1]
A modified version on BBC Food proposes salmon or any white fish in a sauce based on fried onions and garlic, with turmeric, lime juice, tomato, chili, coriander, sugar, and vinegar.[2]
British curry
The British pathia is a curry that can be made with chicken.[3] A version on BBC Food calls for a sauce made from onions, ginger, and garlic fried in oil, flavoured with tomato, tamarind, chili, lime juice, sugar, bay, and turmeric. The result is a “subtly sweet and sour Persian curry”.[4]
A version described by India’s NDTV as being the British dish calls for making a sauce with ghee, ginger, garlic, onions, and tomatoes, flavoured with chili, coriander, cumin, sour tamarind pulp, and sweet mangoes. The dish is thus hot, sweet, and sour.[3]
