Pathia

The original pathia is a dish in Parsi cuisine (Indian Zoroastrians). It consists of a seafood stew that usually accompanies rice and dal.^[1]

A modified version, described as an "easy Parsi fish patia"^[2] on BBC Food proposes salmon or any white fish in a curry sauce based on fried onions and garlic, with turmeric, lime juice, tomato, chili, coriander, sugar, and vinegar.^[2]

The British pathia is a curry that can be made with chicken.^[3] A version on BBC Food calls for a sauce made from onions, ginger, and garlic fried in oil, flavoured with tomato, tamarind, chili, lime juice, sugar, bay, and turmeric. The result is a "subtly sweet and sour Persian curry".^[4]

A version described by India's NDTV as being the British dish calls for making a sauce with ghee, ginger, garlic, onions, and tomatoes, flavoured with chili, coriander, cumin, sour tamarind pulp, and sweet mangoes. The dish is thus hot, sweet, and sour.^[3]