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Lucretia, on 9/6/2015 07:49pm Hi, I've been wanting a good Pathia recipe for ages, found the prawn one here, tried it and liked it. Someone also posted here wanting to know if it can be modified for chicken, I just did it and it came out really well. I used 4 tbsps oil, pretty much doubled up everything else, used a 440g tin of chopped tomatoes. I have tamarind paste rather than puree, I used about 4.5 tsps of tamarind with about 3 tsps of demerara sugar (when I made the prawn pathia, I used brown sugar which had a more toffee like flavour - should've used that this time). Due to the amount of liquid, I used a good amount of tomato puree to thicken the sauce. Next time, I'll use a better quality tin of tomatoes as I used a cheap one which was more watery. | |
Kev, on 9/6/2015 08:33pm I always use tinned whole tomatoes instead of chopped. I find you get more tomato than in the chopped tins. I just cut them with a knife or scissors. | |
wilsonz, on 10/6/2015 08:23am I was told many years ago to never buy chopped tinned Tomatoes, they use an inferior Tomato as you cannot see the quality once it is chopped. | |
Mamta, on 12/6/2015 04:37am That last post is fro mW, forgot to log in! Mamta |
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