Patra Curry



½ cup oil
2 medium onions, finely chopped
1 tsp Supreme Cumin Seeds
2 tins of Supreme Patra, sliced
1 tsp Supreme Ginger Powder
1 tsp Supreme Garlic Powder
¼ tsp Supreme Turmeric Powder
½ tsp Supreme Cumin Powder
½ tsp Supreme Coriander Powder
½ tsp Supreme Chilli Powder
1 tsp Supreme Garam Masala Powder
Salt to taste
½ tin Supreme Chopped Tomato, pureed
1 cup water
Chopped coriander
Juice of ¼ of a lemon


Heat oil in a pot over medium-high heat. Add cumin seeds, toast until brown then add onions and sauté until golden. In the meantime, pre-heat oven 180°c. In the meantime arrange sliced patra on a baking tray and bake for 20 minutes. Remove oven and set aside. Once the onions have turned golden add ginger garlic paste, cook for a few minutes then stir in all the ground spices and also cook for a few minutes. Add a splash of water to stop spices from burning. Now add pureed chopped tomatoes, stir, cover and cook for 10 minutes. Once the oil has separated add salt, water and baked patra. Stir well, cover and simmer on low for 20 minutes. The Patra will have absorbed all the liquid. Add lemon juice, stir and garnish with chopped coriander and serve with hot chapattis.

© Copyright 2024. All rights reserved.