King Prawn Pathia

This vibrant King Prawn Pathia delivers the perfect balance of sweet, sour, and spicy flavors that make it a true crowd-pleaser. With tender prawns swimming in a rich tomato-based sauce enhanced by brown sugar and tangy tamarind, this dish brings restaurant-quality Indian cuisine straight to your kitchen in just 30 minutes.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 17

Total Time: 32

Servings:

Calories: 185kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

Tamarind paste can be substituted with lime juice if unavailable, though the flavor will be slightly different

Adjust sweetness and heat to taste - add more brown sugar if too spicy, or extra chili powder if you prefer more heat

Fresh prawns work best, but frozen prawns can be used if thoroughly defrosted and patted dry

The dish can be made up to 24 hours ahead and reheated gently, though prawns may become slightly firmer

Serve with basmati rice, naan bread, or chapati to soak up the delicious sauce

For a richer flavor, marinate the prawns in a pinch of turmeric and salt for 15 minutes before cooking

The sauce base can be made in advance and frozen for up to 3 months - just add fresh prawns when ready to serve

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