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.
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.
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.