Chicken Pathia
Gujarati Sweet and Sour Chicken
- medium
- 113.KViews:
- 400g white fish loin, cut into large chunks
- 1 tbsp coconut oil
- 1 heaped tsp cumin seeds
- 2 medium onions, blended in a food processor to a grated consistency
- 200g /½ tin plum tomatoes
- 1 tsp salt
- 1 tsp turmeric
- ½ tbsp chilli powder (optional)
- 2 to 3 green chillies, chopped
- 200ml coconut cream
- 1 tsp garam masala
- 1 handful fresh coriander, chopped
Method
- Heat the oil in a pan and add cumin seeds. When sizzling and aromatic add the onions and fry until they are a golden colour.
- Add the tomatoes, salt, turmeric, chilli powder and fresh chillies. Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.
- Pour in the coconut cream and cook gently for a few minutes so the flavours combine.
- Add the fish and stir to coat with the sauce.
- Reduce the heat to the lowest setting and place the lid half on the pan and leave to cook for about 5-10 minutes until cooked.
- Taste the sauce and adjust seasoning if required.
- Remove from heat and add garam masala and throw in the fresh coriander to serve.
Served with
Beautiful with plain rice
Andrew
Surprised that there don't seem to be many spices and not used to seeing an Indian recipe without garlic and ginger. It looks like the main flavouring is cumin seeds plus coconut and fish. Are other spices left out just for convenience or is the idea to not overpower the fish?
Thanks Hari for all the great recipes and videos!
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