Spicy-Sweet Pathia King Prawn Recipe From Mumbai
I’m about to share something that’ll make your weeknight dinner rotation infinitely more exciting, and honestly, it might just ruin you for boring takeout forever. This Mumbai-style pathia delivers that perfect sweet-meets-spicy punch that hits different than your usual curry – we’re talking brown sugar dancing with tamarind, creating this glossy, addictive sauce that clings to plump king prawns like it was meant to be. But here’s the thing that really gets me…
Why You’ll Love these Spicy-Sweet Pathia King Prawns
When you’re craving something that hits all the right notes—sweet, spicy, tangy, and deeply satisfying—this pathia king prawn dish delivers in spades.
I love how the brown sugar plays against the fiery chilies, creating this perfect sweet-heat balance that’ll make your taste buds do a little happy dance.
The tamarind adds this gorgeous tartness that cuts through the richness.
Plus, prawns cook so quickly, you’re literally twenty minutes away from restaurant-quality curry. No lengthy prep work, no fancy techniques—just bold flavors that pack a serious punch without requiring a culinary degree.
What Ingredients are in Spicy-Sweet Pathia King Prawns?
This pathia recipe uses ingredients you probably already have lurking in your spice drawer, which is what I absolutely love about it. No hunting down obscure specialty items or making three trips to different grocery stores just to create something spectacular. We’re talking everyday spices that transform into something restaurant-worthy when they all come together.
The beauty of pathia lies in how simple ingredients create complex flavors. Sure, the ingredient list might look a bit lengthy at first glance, but don’t let that scare you off. Most of these are pantry staples, and once you gather everything together, the actual cooking flies by faster than you can say “dinner is served.”
What You’ll Need:
- 200g king prawns, peeled and deveined
- 2 tbsp oil (vegetable, rapeseed, or ghee)
- 1 small onion, finely chopped
- 1 red pepper, seeded and sliced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 green chilies, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp brown sugar
- 1 tbsp tamarind paste
- 1 x 8oz tin chopped tomatoes
- 200ml water
- Salt to taste
- Fresh coriander and lemon juice for finishing
A Few Things Worth Mentioning
The prawns are definitely the star here, so don’t skimp on quality if you can help it. Fresh or frozen both work perfectly fine, just make sure they’re properly thawed and patted dry if you’re using frozen ones. Nobody wants watery curry.
For the tamarind, you’ll find it in the international aisle of most supermarkets, usually in a little jar. If you’re absolutely stuck without it, a squeeze of lime juice mixed with a tiny bit of brown sugar can pinch-hit, though the flavor won’t be quite the same. Tamarind has this unique sourness that’s hard to replicate.
The brown sugar is what gives pathia its signature sweet edge, but feel free to adjust based on your preference. Some people like their pathia sweeter, others prefer more heat. That’s the beauty of cooking at home—you’re the boss of your own spice level.
How to Make these Spicy-Sweet Pathia King Prawns
Making pathia is honestly one of those dishes that sounds way more complicated than it actually is. Once you get into the rhythm of it, you’ll wonder why you ever worried about tackling this spicy-sweet beauty at home.
Start by heating your 2 tablespoons of oil in a large pan over medium heat. I always go for a pan that’s bigger than I think I need because nobody wants curry splashing everywhere when things get sizzling. Toss in your finely chopped small onion along with the 3 minced garlic cloves, 1-inch piece of grated ginger, and 2 chopped green chilies. Let everything get soft and fragrant, which usually takes about 5 minutes or so.
Next comes the sliced red pepper. Give it about 2 minutes to start softening up a bit. The pepper adds this lovely sweetness that plays perfectly against all the heat we’re about to introduce.
Here’s where things get aromatic in the best possible way. Add all your dried spices at once: 1 teaspoon each of ground coriander, ground cumin, chili powder, turmeric, and garam masala. Fry them up until they smell absolutely incredible, which happens pretty quickly, maybe 30 seconds to a minute.
Don’t walk away during this part because spices go from perfect to burnt faster than you can blink.
Time to build that signature pathia sauce. Pour in your 8oz tin of chopped tomatoes, 2 tablespoons of brown sugar, 1 tablespoon of tamarind paste, and 200ml of water. Give everything a good stir and let it bubble away for about 10 minutes.
This is when the magic happens, all those flavors melding together into something that smells like it came straight from your favorite Indian restaurant.
Finally, add your 200g of king prawns to the party. They cook surprisingly fast, usually done in about 5 minutes. You’ll know they’re ready when they’ve turned that lovely pink color and feel firm to the touch.
Overcooked prawns turn rubbery, and nobody wants to chew through dinner like it’s a piece of gum.
Before you serve, taste and adjust your salt, then finish with a squeeze of fresh lemon juice and a sprinkle of fresh coriander. That little hit of citrus and herbs at the end brightens everything up and makes the whole dish sing.
Spicy-Sweet Pathia King Prawns Substitutions and Variations
Since pathia is all about that perfect sweet-spicy balance, you’ve got plenty of wiggle room to make this dish work with whatever’s sitting in your fridge right now.
No king prawns? Regular shrimp work beautifully, or try chicken chunks for something heartier.
I’ll swap the brown sugar for jaggery when I’m feeling fancy, though honey works too.
Can’t find tamarind? Lime juice gives that tangy punch, or even a splash of vinegar.
Missing garam masala? Just double up on the cumin and coriander.
Want more heat? Throw in extra chilies or a pinch of cayenne.
Need it milder? Skip the chili powder entirely.
What to Serve with Spicy-Sweet Pathia King Prawns
While pathia’s sweet-heat combo makes it pretty spectacular on its own, you’ll want something to soak up all that gorgeous sauce and balance those bold flavors.
I always reach for fluffy basmati rice first – it’s like a blank canvas that lets the pathia shine. Naan bread works beautifully too, especially garlic naan if you’re feeling fancy.
Want to cool things down? A simple cucumber raita or plain Greek yogurt does wonders against that chili heat.
I also love serving it with roasted vegetables or a crisp salad to add some texture contrast to the tender prawns.
Final Thoughts
This pathia recipe has become my go-to when I’m craving something that hits every flavor note – sweet, spicy, tangy, and utterly satisfying.
There’s something magical about how those brown sugar and tamarind flavors dance together with the heat from the chilies. It’s comfort food that actually excites your taste buds instead of putting them to sleep.
I love how forgiving this dish is too. Heavy-handed with the chili powder? Add more sugar.
Too sweet? Squeeze extra lemon. It’s practically impossible to mess up completely, which makes me feel like a kitchen genius every single time.
King Prawn Pathia
Equipment
Ingredients
- 200 g king prawns peeled and deveined
- 2 tbsp oil vegetable, rapeseed, or ghee
- 1 small onion finely chopped
- 1 red pepper seeded and sliced
- 3 garlic cloves minced
- 1- inch ginger grated
- 2 green chilies chopped
- 1 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp brown sugar
- 1 tbsp tamarind
- 1 x 8oz tin chopped tomatoes
- 200 ml water
- Salt to taste
- Fresh coriander and lemon juice to finish
Instructions
- Heat oil in a large pan over medium heat. Add onion, garlic, ginger, and green chilies, frying until soft and fragrant.
- Add red pepper to the pan and fry for 2 minutes until slightly softened.
- Add all dried spices (coriander, cumin, chilli powder, turmeric, and garam masala) and fry until fragrant, about 1 minute.
- Stir in chopped tomatoes, brown sugar, tamarind, and water. Bring to a simmer and cook for 10 minutes until the sauce has thickened.
- Add the king prawns to the sauce and cook for 5 minutes until they are pink and cooked through.
- Remove from heat and finish with fresh lemon juice and chopped coriander before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Pathia Recipe Ahead of Time and Reheat It?
I’d recommend making the sauce ahead but adding prawns when reheating. Prawns become rubbery when overcooked, so they’re best added fresh during the final five-minute cooking step for ideal texture.
How Long Does Leftover King Prawn Pathia Last in the Refrigerator?
I’d recommend storing your leftover king prawn pathia in the refrigerator for no more than 2-3 days. Since it contains seafood, I wouldn’t keep it longer to guarantee food safety and peak taste.
What’s the Difference Between Pathia and Other Indian Curry Styles?
I’ll explain pathia’s unique characteristics compared to other Indian curries. Pathia’s distinctively sweet-and-sour with tamarind and brown sugar, while most curries focus on savory spices. It’s tangier than korma, sweeter than vindaloo, and more complex than basic curry.
Can I Freeze Cooked King Prawn Pathia for Later Use?
I wouldn’t recommend freezing cooked king prawn pathia since prawns become rubbery when frozen and reheated. Instead, I’d suggest freezing the sauce separately and adding fresh prawns when you’re ready to serve.
Is This Pathia Recipe Suitable for People With Shellfish Allergies?
No, I can’t recommend this pathia recipe for people with shellfish allergies since it contains king prawns as the main ingredient. You’d need to substitute prawns with chicken, vegetables, or another protein alternative.