The biggest picky eater in my house is my husband. He eats without complaining much, but he eats very less, i feel my efforts have gone in vain. And when it comes to something continental, he is least fan of it. Though my favorites too are Malabari dishes, i also am in awe with most of foreign dishes, especially due to very less effort and time that goes into making one.
My mother is a great cook, and i grew up eating all the best of Malabar delicacies, so there is no way I do not love them, especially when Umma cooks. But being a good chef, my Umma also like to experiment new dishes and jots down almost all the recipes that are telecasted in television cookery shows.
So as a kid I was lucky enough to gobble all her delicious experiments. There was no way possibly any recipe could go wrong, especially when she cooks and adjusts a recipe according to her taste. There is really some magic in her hands.
Today's post is Shrimp spaghetti.
I am a great fan of something cheesy and white sauces when it comes to pasta and spaghetti. Whereas the only way my hubby would eat it is when loaded with spices. So I was forced to give this a Malabari twist. My kids love Spaghetti and was begging since ages to make one. As I said, my hubby do not fancy it in any sort, i pushed this away from my food routine to make space for even more Malabar dishes he like.
To put an end to my kids' cravings, I decided to make one at the same time to make my hubby eat the same without much fuss.
So I prepared a shrimp curried sauce for this spaghetti, with all the spice powders that would be added usually in an Indian style curry. I first cooked the shrimps for a while rather than frying as i feel that would be more flavorsome than the fried version.
Over to the recipe,
- Spaghetti- 300 gms
- Shrimp - 250 gms (deveined and deshelled and cooked in water with turmeric powder and salt)
- Oil- 2 tbsp
- Onion -1 medium
- Tomatoes- 2
- Ginger garlic paste - 1 tsp
- Carrot- 1/2, sliced thin
- Bell pepper- 1/2, sliced thin
- Kashmiri chilli powder- 1 tsp
- Coriander powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Garam masala powder- 1/2 tsp
- Tomato Ketchup - 2 tbsp
- Worcestershire sauce/soy sauce- 1 tsp
- Salt- to taste
- Coriander leaves to garnish.
Lets cook shrimp first.
- Cook the shrimps in water with turmeric powder and salt. Reserve 1 tbsp water and let the rest dry off completely.
Let's prepare the shrimp sauce.
- In a deep bottomed pan, heat 2 tbsp oil, Add onions, saute till translucent.
- Add ginger garlic paste and saute till raw smell disappears.
- Now add in the tomatoes and cook it till soft and mushy.
- Add bell peppers and carrot. Cook for few minutes.
- Add in spice powders and saute.
- Add in the ketchup and sauce.
- Finally add shrimps, its stock, coriander and mix well off the flame.
- In a huge pan of boiling water, pour some oil and salt.
Let's cook pasta.
- Let the water boil thoroughly, Throw in a pack of spaghetti. Let it cook perfectly.
- Drain off the excess water.
- Now heat the pan with shrimp sauce and throw in the spaghetti. Mix everything till well incorporated.
- Garnish with coriander leaves.