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
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt
Method
Can use coconut cream too instead of coconut milk.
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 Coconut Milk
A Sprig Curry Leaves
1/2 Cup Coloured Bell Pepper - sliced
Salt to taste
Salt to taste
For the Prawns Marination
1 Teaspoon Red Chilly powder1/4 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.
Labels : Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta
