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Fish Pathia

Fish Pathia is a classic Indian recipe (from Mumbai) for a classic curry of tilapia fillets in a mild curry gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Fish Pathia.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesIndian Recipes

This recipe is based on a Mumbai Parsi original (see my Sweet and Sour Fish Patia recipe page). However, it’s simplified and is more in the style of a British Indian Restaurant curry. I’ve made it slightly milder than would normally be served, but you can use hotter curry powder and garnish with sliced chillies if you prefer. For the sweet notes I have used golden caster sugar (jaggery would be more authentic) and for the acid component I have used a combination of lime juice and vinegar. Tamarind water would be more authentic. You can make enough tamarind water by dissolving 1 tbsp tamarind pulp in 4 tbsp boiling water. Leave for 10 minutes then drain the water away from the pulp and solids. Use this water in place of the lime juice. I’ve used tilapia in this recipe, but you could substitute and firm-fleshed white fish, suitably scaled, filleted and cubed.

Ingredients:

500g (1lb 2oz) skinless and boneless tilapia fillets, cut into bite-size pieces
1 heaped tsp ground turmeric
½ lime, juice only
3 tbsp vegetable oil
150g (3 cups) onions, finely chopped (approximately 1 medium onion)
5 garlic cloves, blended to a paste with a splash of water
2 tbsp tomato purée
1 tsp mild chilli powder
1 heaped tbsp ground coriander
1 tsp caster sugar
2 tbsp malt vinegar
salt, to taste
1 tbsp chopped coriander (cilantro) leaves, to garnish

Method:

In a mixing bowl, combine the tilapia pieces, turmeric and lime juice. Mix well and set aside while you make the patia.

Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onions and fry for 7–8 minutes, or until soft. Stir in the garlic paste and cook for a minute. Now add the tomato purée and cook for 2 minutes, stirring constantly.

Pour in 150ml (3/5 cup) water and stir thoroughly to combine. Cook for a minute then stir in the chilli and ground coriander. Add the marinated tilapia, season with salt and stir gently.

Cover and cook over a low heat for 6–7 minutes, or until the fish is nearly cooked through. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked.

Turn into a serving dish, garnish with coriander and accompany with dal, rice or chapattis.