Method to make Kerala – spiced seafood spaghetti
Cook the pasta in a pan of boiling water with little vegetable oil (according to the instructions on the pack)
Heat the oil in a frying pan, add mustard seeds and curry leaves and allow to crackle and pop. Toss in garlic, ginger and chopped red chilli and cook for 30 seconds without letting the ingredients brown.
Once the garlic has softened add the onion and sauté over a high heat for five minutes. Add turmeric powder and chilli powder. Cook if for a couple of minutes.
Add the tomato and cook for another 3-4 minutes until the moisture is absorbed and mixture starts to turn glossy.
Add the coconut milk followed by kokum, sugar and salt. Bring it to boil.
Put the prawns and cook over a medium heat, stirring frequently, for about 3- 5 minutes until the prawns change pink in colour.
If the sauce is too light you can add bit of corn flour to thicken it.
Toss the pasta into the prawn mixture.
Tear in basil leaves, stir and season with pepper flakes.
Kerala's spiced seafood spaghetti pasta is ready to serve.