Growing up in an ‘indian kitchen’, meant all ingredients were ‘currified’. In the context in which I grew up in all curry dishes were named by their main ingredient, example Mushroom Curry or Chicken Curry. Pasta was no different. Curry pasta was pasta in a curry sauce. Curry in our home meant braised onions, ginger and garlic, curry leaves and a combination of varying spices in it’s basic form with added meat or vegetables. The addition of tomatoes varied from dish to dish. The base for Amma’s Curry pasta was essentially chutney, tomatoes, simmered in onion, sliced green pepper and chilli powder. She often made macaroni and cheese but like most Curry lovers this was not very popular with our father. Amma’s curry pasta was an attempt to remedy this. Apart from a Chutney like sauce she would also add sliced sausages or sometimes Vienna’s to macaroni or spaghetti. Similarly you could try adding spicy mince kebabs.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
This post features two recipes. First Amma’s classic curry pasta with a spicy tomato sauce. The second recipe is my own seafood curry pasta.
Basic Curry Pasta
Similar to Amma’s Curry Pasta –this recipe has a chutney like base and is one which strives to respect the Italian Kitchen while turning a basic pasta dish into one that a Curry lover would enjoy.
It does not resemble a curry dish but the use of spice and fresh green chilli-give this pasta dish a hint of flavour that most Curry fans would take delight in. This recipe serves 2 people.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
How to Make Curry Pasta
1. If you are using spaghetti-use your hand to measure the amount needed. Grab a few sticks of pasta. Wrap the index finger and thumb around the pasta to form a circle-this should be sufficient amount for two people.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
2. If you are using whole tomatoes, you will need to prepare them by soaking in hot water to remove the skin. Once the skin is off the tomatoes cut in half then remove seeds (or keep them if you prefer). Grate tomatoes.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
3. I have used red onion for visual effect. If you are using white onions –or are not a fan of onion then you can also chop them finely so that it dissolves into the sauce.
4. I have chopped the chilli into thin vertical strips. Apart from making them visible to my husband-the uniformly sliced chilli also adds visual appeal to the dish.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
9. Boil the pasta while the Curry Pasta Sauce is cooking. Always Cook Pasta as per instructions on the package. Cooking time will differ depending on the type of pasta you are using.
10. Cook then drain pasta.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
11. Add pasta into the Curry Sauce. Mix gently so that the pasta does not break. Dish into a serving bowl. Top with grated Parmesan . Serve warm. I recommend serving as soon as it is cooked.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
Curry Pasta Recipe
Basic Curry Pasta
Ingredients:
- 4 whole tomatoes (or canned tomatoes)
- 2 cloves garlic
- 2 Green chillies ( or desired limit)
- Half onion
- 1 teaspoon chilli powder
- ½ teaspoon garam masala
- salt
- ½ teaspoon sugar
- 1 tablespoon olive oil (or sunflower oil)
- Pasta (enough for two people)
- Parmesan for topping
Instructions:
- Heat a pan on medium heat.
- Add oil.
- Add onion.
- Fry onion until slightly brown.
- Add fresh chillies.
- Add crushed garlic.
- Add chilli powder and garam masala.
- Braise for 3 minutes Add tomatoes.Add salt. Mix. Do not add any water as his will weaken the consistency of the sauce.
- Add sugar. Cook until the water in the tomatoes evaporates. This varies from 10-15 minutes.
Did you make this recipe?
Seafood Curry Pasta
I have two versions for what I call seafood curry pasta . The first is braising fruits of the sea in onion, garlic and spice. The second method is one with tomato added for a more picant taste. Both are equally delicious!
Like all my curry dishes I love finely chopped onion, fried in oil until soft and nearly caramelized. Add spice then fry until spice and onion are fused. At this point I add fruits of the sea made up of mainly mussels, squid and shrimp. Avoid cooking too long or on high heat otherwise they end up rubbery and shrink in size.
For a more picant sauce, try the tomatoe sauce like version by adding grated tomatoes to the mix. I donot add any water to the sauce, this results in a rich thick tomato sauce.
Seafood Curry Pasta Recipe
Seafood Curry Pasta
Ingredients:
- 500g Fruits of the sea (Frutti di Mare)
- 1 onion chopped fine
- 2 cloves garlic
- 4 tablespoons olive oil
- 1 teaspoon paprika or chilli powder
- 1/2 teaspoon garamasala
- 2 ripe tomatoes
- salt to taste.
Instructions:
- Prepare the tomatoes by soaking in boiling water. This will help the tomato skin peel off easily. Once peeled, cut tomatoes in half then remove seeds. Grate, set aside.
- Peel the onion, chop fine.
- Place a heavy based pan on medium heat. Add oil.
- Add fry onions until soft and brown. Add garlic either ground or grated.
- Add spices. Fry for 2-3 minutes until a thick mixture forms.
- Add fruits of the sea. Add salt. Toss until the sea food is covered in spice mixture. If you prefer frutti di mare without tomatoes then you can take the pan off the stove at this stage. Simply add pasta and enjoy.
- For the tomato version: Add the grated tomatoes in add this stage. Stir until combined. Cook for 3-4 minutes then remove from stove. Overcooking the sea food will result in a rubbery texture.
- Add sauce on top of a plate of pasta. I like to add a cup or two of chopped romaine lettuce to my pasta.
- You could also mix the curry sauce with the pasta.
