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A beautiful cacophony of hot, sweet and sour flavours from the ginger, tomatoes and tamarind, this Persian curry needs only a few powerful ingredients. Smother the pathia onto a chapati or rice for a filling meal.
- 225g mixed open and closed-cup mushrooms
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1in piece ginger, peeled and grated
- 3 tbsp medium curry paste
- 1 tbsp tamarind paste (optional)
- 1 tin of chopped tomatoes
- 150g pack cooked peeled prawns
- 150g fresh spinach leaves
- Brown rice
- Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5 mins.
- Add the ginger and mushrooms and sauté for a further 5 mins until the mushrooms are browned.
- Stir in the curry paste, tamarind paste and tomatoes. Simmer for 5 mins.
- Stir in the prawns and spinach leaves, stir until the leaves have wilted.
- Season to taste and simmer for 3 mins.
- Serve with brown rice and chapatis.