This recipe combines the vibrant flavors of South India with the simplicity of Italian pasta. Spaghetti is cooked with a flavorful sauce featuring curry leaves, ginger, green chillies, and turmeric, creating a delicious and unique dish.
hen it comes to brunch, I’m usually in a south Indian groove. If the family and I are heading out, I like to go to, London, buy a round of dosa and wash them down with mango lassi. We sit knee to knee with other families, the women usually with fresh jasmine in their hair from visiting the temple. At home, however, I make a simpler favourite, this, which has got all the south Indian flavours I love – curry leaves , ginger and zingy green chillies – all gently diffused by the pasta.
Put the oil in a wide frying pan for which you have a tight-fitting lid, and set it over a medium heat. When the oil is shimmering, and not before, add the mustard seeds, cumin seeds and curry leaves, which should all immediately crackle and pop. Stir in the onion and salt, and cook, stirring regularly, for 10 minutes, until the onions are soft and have browning edges. Add the ginger and chillies, stir to mix and cook for two minutes.
Add the turmeric, stir again, then add the stock, pasta and mixed vegetables. Stir again, if you can, or else pop the lid on for a minute, until the pasta softens, then stir to mix well and ensure the pasta doesn’t clump. Pop on the lid, then leave to cook for another five minutes, until the spaghetti is cooked and the liquid has reduced almost completely.
Stir through the coriander and lemon juice, then distribute between plates and serve with the lemon wedges on the side.
South Indian Pasta Curry Leaves Ginger Green Chillies
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