A CURRY FOR SUMMER - THE PATIA
The Patia comes from the Parsi community; hailing from Persia, modern day Iran, the Parsis are mostly settled in Mumbai today. This dish is a celebration meal, often cooked for Navjot, a ceremony to welcome a new born into the Zoroastrian religion.
A Parsi sweet and sour curry, it works brilliantly with lamb, prawns or fish. If you're going veggie, courgettes and new potatoes make for a lovely summery alternative.
This dish is fresh and vibrant; to add even more flavour and texture here's some of Rafi’s top tips:
- Add a dollop of Geeta's Tamarind Chutney or some tamarind juice (to taste) in with the curry sauce to add complexity to the meal.
- Finish the dish off with a tsp. of garam masala stirred through at the very end of cooking, just before serving.
- Garnish it with shredded mint, cherry tomatoes and spring onions.
- Serve your Patia the traditional way alongside a dhal and some yellow rice.
The Patia curry pack is available in the Food Hall now.