- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 3 tbsp olive oil
- 1 tsp mustard seeds
- 2 tsp fennel seeds
- 15 curry leaves
- 3 clove garlic, chopped
- 6 shallots, sliced
- 1 medium carrot, shredded
- 1 yellow pepper, shredded
- 50 g green beans, shredded
- 6 okra, shredded
- 4 kovakai or raw gherkins, shredded
- 1/2 tsp turmeric
- 50 ml water
- black peppercorns, coarsely ground
- 250 g seer fish, (or salmon fillet) cut into 4cm cubes
- 6-8 tiger prawns, shells removed
- 250 g squid, sliced
- 250 g spaghetti, freshly boiled
- parsley, chopped, to garnish
Tips and Suggestions
Kovakai is a local vegetable grown in Kerala. Raw gherkins may be substituted instead.
1. Heat the olive oil in a large saucepan, toss in the mustard seeds followed by the fennel seeds and curry leaves. Stir and fry for a minute over a moderate heat.
2. Tip in the onions and cook until they have softened. Add the shredded carrot, yellow pepper, beans, okra and kovakai or gherkins. Stir and fry for 3-4 minutes, then sprinkle in the turmeric and add the water. Cook for a further minute or so.
3. Add the seer fish to the pan and simmer for about 3 minutes before adding the prawns. When the prawns are beginning to turn colour, stir in the squid and fry for a minute.
4. Add the freshly boiled and drained spaghetti to the spiced fish mixture. Toss well to mix all the ingredients and serve straight away, garnished with chopped parsley.
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