Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns as the main ingredient. Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces.
There is a recipe for patia in The Curry House Cookery Book
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