Add the sliced onion and salt. Heat the oil in a heavy bottomed pan.

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Directions Put a pan on high heat and add the cumin and coriander seeds.

Pathia recipe. Ingredients 4 tablespoons Oil Vegetable 12 medium grated Onion brownwhite 12 medium sliced Onion brownwhite. Minced 1 teaspoon ginger. Add the onion and salt and cook stirring until.

Minced 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon. Pour the tamarind pulp brown sugar or jaggery and boiling water in a container. In a mixing bowl combine the salmon turmeric and lime juice.

Heat the oil in a large pan or wok add the garlic and ginger then the coriander turmeric and paprika. Ingredients This Chicken Pathia Curry is a cross between a British friends Pathia dish who prepared it for us back in Manali India inspired originally by a hot sweet and sour duck curry from the complete Indian Cooking cookbook and my attempts over the past year to perfect this aromatic curry. Add the garlic and ginger and continue to fry for a couple of.

Add the onions and fry. Add the onions and green chilli and fry on a medium heat until brown. Mix well and set aside while you make the patia.

Pathia sauce is made from scratch using onions garlic chillies curry powder tomatoes brown sugar lime juice and coriander. Once they begin to crackle add the oil and reduce the heat to medium Add in the onions and fry until they begin to. Use 1 ½ tbsp of tamarind.

For the most authentic taste. Stir together and cook for 30 seconds. I took a while to perfect the recipe.

Chopped 1 teaspoon garlic. Fry for 30 seconds. Method Heat the oil in a wok or saucepan and add your cloves cardamon and curry leaves.

Cook on a low heat for 20 minutes or so stirring occasionally. Heat the oil in a heavy-bottomed saucepan over a medium heat. Chopped 1 green pepper.

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