Description

SWEET, SOUR AND HOT. Extensive use of garlic, tomato purée, red chili, and black pepper. A good alternative to one who likes madras or vindaloo. Like its more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The takeaway patia is hot, sweet, and sour in equal measure. The takeaway patia grew popular as a starter using prawns as the main ingredient. Many takeaways now offer the patia as a main course as well and give you the choice of a prawn, chicken, or lamb version. It is usually garnished with fried tomato pieces.