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Seafood tonnarelli (spiced fish with spaghetti)

Txuku Solana from Coconut Coast
Indian flavours with a European twist are brought to the table with Txuku's recipe for spiced spaghetti

Seafood tonnarelli (spiced fish with spaghetti)

Method

1. Heat the olive oil in a large saucepan, toss in the mustard seeds followed by the fennel seeds and curry leaves. Stir and fry for a minute over a moderate heat.

2. Tip in the onions and cook until they have softened. Add the shredded carrot, yellow pepper, beans, okra and kovakai or gherkins. Stir and fry for 3-4 minutes, then sprinkle in the turmeric and add the water. Cook for a further minute or so.

3. Add the seer fish to the pan and simmer for about 3 minutes before adding the prawns. When the prawns are beginning to turn colour, stir in the squid and fry for a minute.

4. Add the freshly boiled and drained spaghetti to the spiced fish mixture. Toss well to mix all the ingredients and serve straight away, garnished with chopped parsley.

Cooks Notes:
Kovakai is a local vegetable grown in Kerala. Raw gherkins may be substituted instead.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
3 tbsp Olive oil
1 tsp Mustard seeds
2 tsp Fennel seeds
15 curry leaves
3 garlic clove, chopped
6 Shallots, sliced
1 medium carrot, shredded
1 yellow pepper, shredded
50g green beans, shredded
6 okra, shredded
4 kovakai or raw gherkins, shredded
1/2 tsp Turmeric
50ml water
Black peppercorns, coarsely ground
250g seer fish or salmon fillet, cut into 4cm cubes
6-8 tiger prawns, shells removed
250g Squid, sliced
250g spaghetti, freshly boiled
Parsley, chopped, to garnish