Rafi's Spicebox Curry of the Month: June


Rafis Patia June edited

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.