King Prawn Patia Curry (Indian Restaurant Style)

Recreate an Indian restaurant classic with this delicious sweet and sour king prawn patia curry recipe!

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The tangy, sweet and sour flavour of patia curry sauce is quite unique. The fruity element pairs so well with the rich oil filled curry broth, and fresh king prawns.This recipe uses that Indian restaurant style curry broth, as well as a combination of ketchup, mango chutney and lemon juice, with some beetroot powder to add vibrant red colour.

Ingredients For Indian Restaurant Style King Prawn Patia Curry

This easy king prawn patia curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This broth is a spice and onion filled blend that you can use to make a range of dishes. As in many takeaway restaurant kitchens, it serves as a building block to Indian curry sauces and makes it possible to cook dishes in just a few minutes. The broth is cooked with other ingredients including garlic & ginger paste, mild chilli powder and fresh coriander.

To add sweet and sour flavour to the finished curry dish, tomato ketchup, mango chutney and fresh lemon juice are added. Deep red colour is added in the form of beetroot powder and the dish is ready to serve.

• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• King Prawns
• Tomato Ketchup
• Mango Chutney
• Fresh Lemon Juice
• Beetroot Powder

How To Make Indian Restaurant Style King Prawn Patia Curry

Making this king prawn patia curry is easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, fresh king prawns are stir fried until just beginning to colour. Then, a small amount of the curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. The sauce is cooked out and more curry broth is added, along with cooked king prawns. Next, the ketchup, mango chutney and fresh lemon juice is added for sweet and sour flavour. Beetroot powder mixed with a touch of water adds a familiar red colour to the sauce and it’s ready to serve.

Step 1: Begin Curry

In a wok or large frying pan, add 80 ml curry broth. Add 1 teaspoon garlic & ginger paste, 1 teaspoon dried fenugreek leaves, 1/4 teaspoon mild chilli powder, 1 teaspoon tomato puree, Pinch sea salt and 1 small handful fresh coriander leaves. Mix well and cook over medium-high heat until the sauce begins to simmer. Reduce the heat to medium and simmer for 1 minute. Add another 80 ml curry broth, mix well and simmer for another 2-3 minutes. Add remaining 80 ml curry broth and 9 cooked king prawns, mix well and simmer for 1 minute.

Step 2: Finish Curry

Add 2 tablespoons tomato ketchup, 1 tablespoon mango chutney and 2 teaspoons fresh lemon juice or lemon dressing. Mix well and simmer for another 30 seconds. Combine 1/2 teaspoon beetroot powder and 1 tablespoon water in small bowl, add to sauce and mix well once more.

Step 3: Serve

Pour cooked king prawn patia curry into a serving dish or container. Garnish with more fresh coriander and serve with your favourite Indian rice and breads.

Recipe Tips For Indian Restaurant Style King Prawn Patia Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style king prawn patia curry recipe. If you do, let me know in the comments how it went!

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Indian Restaurant Style King Prawn Patia Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use tandoori king prawns to make tandoori king prawn patia curry instead?
You can definitely use tandoori style king prawns in this recipe to make a takeaway tandoori king prawn patia instead. It’s a great variation that will add a touch of char and smoke flavour to the finished patia curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

Is patia the same as puri?
Yes, the patia curry sauce used in this recipe is like the curry sauce used in sweet and sour puri dishes in many Indian restaurants! Puri dishes typically come with just a small portion of the sauce, alongside delicious fried puri bread.

What can I serve with king prawn patia curry?
This sweet & sour curry is delicious with pilau rice and puri.

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Do you like this Indian takeaway style king prawn patia curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow takeaway style spiced onions, poppadoms, korma curry, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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