Seafood Tonnarelli (Spiced Fish with Spaghetti)

Indian flavours with a European twist are brought to the table with Txuku's recipe for spiced spaghetti
Seafood Tonnarelli (Spiced Fish with Spaghetti)
  • Rating:
  • 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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