After a fashion week hiatus I am finally back to posting recipes and very excited to get back in the kitchen for more elaborate recipes!!!
This little pasta number is a little unconventional, fusing Indiana and Italian ingredients, but the end result is quite the flavour sensation that I highly recommend trying!
Pasta is served with a wonderfully creamy yet punchy curry and chilli sauce that also features salmon, mango for a little touch of sweetness and courgettes.. it's a world away from your bog standard tomato pasta sauce but somehow all the elements really come together...trust me on this one!
SERVES 2INGREDIENTS
- 400G SPAGHETTI
- 2 SALMON FILLETS, CHOPPED INTO BITESIZED PIECES
- 300ML DOUBLE CREAM
- BUNCH OF SPRING ONIONS, SLICED
- 3 CLOVES OF GARLIC, FINELY CHOPPED
- 1 MANGO, CHOPPED INTO SMALL CUBES
- 1/2 LEMON
- 2 TBSP CURRY POWDER
- 1 FRESH RED CHILLI, THINLY SLICED
- 1TBSP HONEY
- SALT
- OLIVE OIL
METHOD
- Cook your pasta according to package instructions in boiling, salted water.
- Heat up some olive oil in a frying pan and add the spring onions and mango, gently frying them.
- Add the garlic and chilli and continue to gently fry.
- Next add the honey and curry powder, mixing them throughly gently to make sure nothing burns.
- Add the salmon pieces to the pan and fry until the salmon has cooked through.
- Squeeze in half the lemon to deglaze the pan then add your double cream and give everything a good stir.
- Finally add your spaghetti and plate up with a final sprinkling of dill!
