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.
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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 sautΓ© 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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