Ingredients

• 2 aleppo chilli peppers
• 1 white onion
• 1 red onion
• 2 Tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 1 Tbsp mild curry powder
• 1 Tbsp hot curry powder
• 1 tsp paprika
• 1 tsp kashmiri chili powder
• 2 tsp garlic and ginger paste
• 2 Tbsp tomato paste
• 1 Tbsp tomato ketchup
• 1 Knorr chicken stock pot
• 1 Tbsp Marigold Original Vegetable Bouillon Powder
• 1 Tbsp mango chutney
• 100ml water
• 1 carrot (diced)
• 1 courgette/zucchini (peeled & diced)
• 100ml water
• 1 handful of coriander/cilantro (chopped)
• ½ Tbsp methi (dried fenugreek leaves)
• 200g cooked prawns

Serves 2. We gave up trying to keep fresh ginger and started buying ginger & garlic paste in jars (those 2 things tend to be used together, so it makes sense). Most other Pathia recipes I looked at called for tinned tomato cooked down for ages or passata – I didn’t want to use a whole tin of tomatoes or open a large carton of passata, so I used a lot of tomato puree and some ketchup (Rubies in the Rubble) and skipped adding 2 Tbsp of sugar. I was adding courgette (because that’s the seasonal veg we have) so, once that cooked down, it took the place of tomato flesh.

Method

1. Remove the stem and seeds from the aleppo peppers, dry roast for a few seconds and leave to soak in just boiled water for 15 minutes
2. Put half the red onion in a blender with the rehydrated peppers (and the water they soaked in) and blend to a paste
3. Fry the remaining onion (chopped) in the vegetable oil until translucent
4. Dry roast the whole spices, grind and combine with the powder spices
5. When the onions are translucent, add the ground spice mix and cook for a few seconds
6. Add the garlic & ginger paste, cook for a few seconds
7. Add the tomato paste and tomato ketchup, cook for a few seconds
8. Add stock, buillon & chutney and enough water to prevent burning
9. Add the diced veg and enough water to just cover them, turn to low heat and simmer for an hour or so
10. Within 5 mins of serving add the herbs
11. Within 2 mins of serving add the prawns and bring to boiling point to ensure the prawns are heated through

Nutrition information

Calories	280kcal
Fat	12.4g
(of which Saturates)	2g
Carbohydrate	26.2g
(of which Sugars)	12g
Fibre	6.3g
Protein	20g
Salt	4g