Creamy Curry Seafood Pasta
Serves 2. This is an interesting, and delicious, variation on the classic Italian dish.
200g hot roasted salmon (broken into bite size pieces).
100g hot roasted scallops (sliced).
50g cold smoked sliced salmon (cut into strips, reserve for topping).
1 small onion (finely sliced).
1/2 red pepper (diced).
1 clove of garlic (crushed).
1 teaspoon dried coriander or 1 dessertspoon fresh coriander.
1/2 teaspoon ginger paste or fresh ginger.
1 dessert spoon Pataks Balti curry paste or your favourite.
142 ml (small) carton of double cream.
142 ml (small) glass of white wine.
1 dessertspoon of oil for frying.
Cook the tagliatelle in boiling salted water while preparing the sauce.
Fry the onion and red pepper gently until soft.
Add the curry paste, garlic, coriander and ginger and cook for a further minute.
Add the white wine and simmer, reducing it to a thick sauce.
Add the double cream and stir.
Drain the tagliatelle and mix into the sauce.
Add the fish selection to the sauce and warm through.
Scatter the cold smoked salmon strips over the top and garnish with fresh coriander or parsley.
If you wish an even more luxurious dish, you could choose a selection of fresh fish to griddle separately, then serve this on top of the creamy pasta. Fresh salmon, (skinned and cut into chunks), fresh scallops or langoustine tails are ideal for this.
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