Coconut Milk Spicy Prawn Pasta #FishFridayFoodie

This  Spicy Prawn Pasta, in coconut milk  is made with Indian spices and  has a delicious flavor - "A pasta  you will die for ".   It's so deliciously a ‘Prawn Lovers Delight’ that you  can't stop at a single helping.

The creaminess from coconut milk, the combo of spices with the tangyness  from the blended tomato , lends an awesome aroma gives a perfect taste and  flavor to the pasta. You will make this often as I, do it now.

Serves 2

Ingredients

200 Grams Cleaned Prawns 
250 Grams Rigatoni Pasta
1/4 Cup Oil
1 Medium Onion  - sliced
1 Tablespoon Ginger  Garlic paste
2 Medium Tomatoes - blended
1/4  Cup Water
1 Tablespoon Kacha Masala

1 Cup Water + 1 Cube  Fish Stock  - mix together
1/2 Cup Coconut Milk
A Sprig Curry Leaves

1/2 Cup Coloured Bell Pepper - sliced
Salt to taste

For the Prawns Marination

1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

Method

Marinate  the prawns in  the mentioned spices. Keep it aside for 15  minutes.

Cook the rigatoni pasta as per the package directions.  Drain and rinse the cooked pasta in cold water. Keep aside.

Fry the marinated prawns in a tablespoon of  oil,  till it just changes it colour ( since these are going to be cooked again in the sauce , if overcooked will turn rubbery and hard).

With a slotted spoon drain out all the oil and keep the prawns aside. 

In a same pan add the remaining oil and sauté the onions till it turns just light golden. 

 Add the ginger  garlic paste and curry leaves .Saute it for a minute.

Add the Kacha Masala , coloured bell peppers and blended tomato  mix well on low heat.  Cook for  a minute  or two then add a 1/4 cup water.

 Cook till it reduces.

Pour in the fish stock and  the coconut milk, mix well. Let it simmer stirring in between for 2 to 3  minutes.

Add the fried prawns, give it a quick stir . Cover the pan with the lid and let the sauce simmer on low heat for 5 minutes. Now check for salt and add more if needed.

Drop in the cooked  rigatoni pasta and mix well. 

After mixing if you want the pasta to be more saucy add a little  more coconut milk. I made it a little saucy.

See the red beauties on top . Serve  garnished with spring onions greens.  Enjoy... delicious and mind blowing!!

My Notes :

I have used yellow and red bell peppers.

Be careful while adding  salt, since  the fish stock cube  contains salt already.

Can use coconut cream too instead of coconut milk.

Use any type of pasta or noodles of your choice.

Sending this to Fish Friday Foodies, our Host of the month is Claire McEwen. Thank you Claire for hosting this event.

Labels :  Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta

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