Wednesday, May 09, 2007

Spaghetti with Curry Leaves and Chilli

Spaghetti with Curry Leaves and Chilli with a plate of steamed vegetarian prawn

Another one of my East meets West dish, this consists of simple blend of curry leaves and chilli tossed in olive oil. This is improvised version of the Pasta Aglio Olio, using curry leaves to replace garlic. To make it more exotic, sprinkle some curry powder on it. Use fresh red chilli if chilli padi is too fiery and use Angel Hair instead of spaghetti which requires much shorter cooking time.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g spaghetti or angel hair
° 2 tablespoons olive oil
° 2-3 red chilli padi, finely sliced
° 4 sprigs curry leaves
° salt and black pepper, to taste
° a pinch curry powder (optional)

1. Cook the spaghetti or angel hair according to packet instructions.
2. Heat the oil in a wok or frying pan over medium heat. Stir fry the curry leaves and chilli for 1 minute or until slightly crispy. Add in the spaghetti and toss evenly with salt and black pepper. Add 1-2 tablespoons of water if it is too dry.
3. Divide between individual serving plates or bowls. Sprinkle curry powder and serve immediately.

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