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Trinidad Fussili with Creamy Curry Shrimp
A fusion dish combining Italian fussili pasta with a rich, creamy Trinidadian curry shrimp sauce, infused with aromatic spices and coconut milk.
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- 400 g Fussili pasta
- 500 g Large shrimp(peeled and deveined)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1/2 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 2 medium Tomatoes(diced)
- 2 tbsp Vegetable oil
- 1/4 cup Fresh cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Cook fussili pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- 4
Stir in curry powder and turmeric powder, cooking for 1-2 minutes until fragrant, toasting the spices.
- 5
Add the diced tomatoes and chopped scotch bonnet pepper. Cook for about 5 minutes, stirring occasionally, until tomatoes begin to break down.
- 6
Pour in the coconut milk and bring to a simmer. Season with salt and black pepper to taste.
- 7
Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- 8
Add the drained fussili pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- 9
Serve immediately, garnished with fresh chopped cilantro.
ð¡ ããã®ã³ã
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âFor a richer sauce, use full-fat coconut milk.
- âEnsure shrimp are cooked through but not rubbery.
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- Add other vegetables like bell peppers or spinach.
- Substitute shrimp with chicken or firm tofu.
- Serve with a side of roti for scooping up the sauce.