Mangalore x Italy
Prawn ghee roast spaghetti
Mangalore's reddest masala, curry leaf breadcrumbs, and spaghetti brave enough to carry both.
45 minTime
33 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original577kcalsame
33 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the prawns with turmeric, lemon juice and 1/2 tsp salt. Keep in the fridge for 10 minutes.
- 2Dry roast the chillies, coriander, cumin, pepper and fenugreek on low heat for 3 minutes. Soak in 1/2 cup hot water for 10 minutes, then grind with garlic and tamarind to a smooth paste.
- 3Warm 1 tbsp ghee in a small pan on medium heat. Add breadcrumbs and torn curry leaves and toast for 3 minutes, stirring. Salt lightly and set aside.
- 4Boil the spaghetti in salted water at a rolling boil, 1 minute under packet time. Save 1 cup of pasta water.
- 5Heat the remaining ghee in a wide pan on medium heat. Fry the masala paste for 6 to 7 minutes, stirring, then stir in the jaggery.
- 6Raise the heat to medium high, add the prawns and cook 3 minutes until pink and curled. Add the pasta and 1/2 cup pasta water and toss 1 minute.
Serve it like this
Twirl a tall nest in a warm bowl, arrange the prawns on top and shower over the curry leaf crumbs. Add a lemon wedge and a few drops of red ghee on the rim.
