Curried Seafood Pasta

I was recently asked about pairing pasta with curry or incorporating curry powder into pasta dishes for a flavorful outcome. From my experience, I’ve found that most carbohydrates can blend well with curry powder or various spices. When preparing a Marinara sauce for pasta, I often enhance its flavor profile by adding a touch of Kashmiri chili powder, garam masala, or sometimes even curry powder.

One of my beloved recipes is versatile enough to accommodate any combination of seafood or vegetables. In this recipe, I opted for canned tomatoes since the fresh ones I had at home weren’t fully ripe.

𝗖𝗨𝗥𝗥𝗜𝗘𝗗 𝗦𝗘𝗔𝗙𝗢𝗢𝗗 𝗣𝗔𝗦𝗧𝗔

2 tablespoons cooking oil or butter

120 g onion, finely chopped

30 g garlic cloves, minced

1 sprig curry leaves, finely shredded

1 X 410 g can chopped tomatoes in natural juice

10 pitted olives, sliced

350 ml water

2 teaspoons seafood or meat curry powder

2 tablespoons tomato paste

1/2 teaspoon ajwain seeds or dried oregano leaves

Salt to taste

250 g fish fillets, cubed

250 g prawns, shelled

400 g penne pasta, spaghetti or shell pasta, boiled according to instructions on packaging

Grated Parmesan cheese to sprinkle on pasta

METHOD

Heat oil and sauté the chopped onion, garlic and curry leaves until the onions turn translucent and soft.

Add in the chopped tomatoes and juice, olives, water, curry powder, tomato paste, ajwain seeds and salt.

Bring to boil for 5 minutes or until slightly thick.

Add in the mixed seafood and simmer till it is cooked.

Add in the cooked pasta, mix well, and remove from heat.

Sprinkle with grated cheese and serve immediately.

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