Ingredients
Ingredients for curry
15-gram Shallot, finely chopped
1 clove Garlic, finely chopped
2-gram Fresh ginger, grated
5-gram Red chilli, finely chopped (adjust to taste)
2-gram Lime zest
15-gram Mixed nuts, finely chopped or lightly crushed
1 teaspoon Ground cumin
1 teaspoon Ground coriander
Ingredients for the rest
150-gram Spaghetti
150-gram Raw king prawns, peeled
1.5 teaspoon Sea salt (plus extra for pasta water)
400-gram Peeled tomatoes (tinned)
1.5 tablespoon Mascarpone cheese or coconut milk
5 tablespoon Olive oil
Big handful Parmesan, finely grated
Handful of rocket or spinach
Directions
Step 1
Make the paste: Pound the garlic, shallot, ginger, red chilli, lime zest, mixed nuts until it turns to paste.
Step 2
Create the flavour: Gently fry the paste, ground coriander and cumin in the oil until infused.
Step 3
Make Tomato curry sauce: Pour in the peeled tomatoes, breaking them up with a spoon. Simmer uncovered for 10–12 minutes until thick, rich, and slightly reduced. Add brown sugar and sea salt. Then stir in the cream.
Step 4
Cook the pasta: While waiting for the sauce to cook. Bring a large pot of well-salted water to the boil. Cook the spaghetti until al dente. Reserve about ½ cup of pasta water, then drain.
Step 5
Place the prawns straight on the sauce: Cook for 2–3 minutes, turning once, until just pink and cooked through.
Step 6
Combine with pasta: Add the drained spaghetti to the pan. Toss well, adding a little reserved pasta water if needed to loosen the sauce.
Step 7
Finish & serve: Fold through the rocket or spinach until just wilted. Remove from heat and add Parmesan.