Mushroom, Spinach and Prawn Patia

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Filled with exotic spices from the East, this prawn pathia is a wonderfully rich tasting concoction, with beautiful colours, aromas and flavours from fresh ginger to tomatoes and tamarind



  • 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

To serve

  • Chapati
  • Brown rice


  1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5 mins.
  2. Add the ginger and mushrooms and sauté for a further 5 mins until the mushrooms are browned.
  3. Stir in the curry paste, tamarind paste and tomatoes. Simmer for 5 mins.
  4. Stir in the prawns and spinach leaves, stir until the leaves have wilted.
  5. Season to taste and simmer for 3 mins.
  6. Serve with brown rice and chapatis.

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