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spiced seafood spaghetti

Spiced seafood spaghetti

kerala spiced seafood spaghetti is a fusion dish with Indian touch on Italian Pasta recipe.  The sauce is made with Kerala spices.

5 from 1 vote
Course: Main Course
Cuisine: Fusion, kerala cuisine, Mediterranean
Keyword: spiced seafood spaghetti
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 535kcal
Author: Sumith Babu


  • 500 gm raw king prawns peeled
  • 300 gms spaghetti pasta
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp turmeric powder
  • 2 sprig curry leaves
  • 3 cloves garlic chopped
  • 1/2 inch ginger chopped
  • 1 red chilli chopped
  • 1 onion chopped
  • 1/2 tsp red chilli powder
  • 2 tomatoes de - seeded and chopped
  • 1/2 tsp sugar
  • 1 small piece of kokum
  • 60 ml coconut milk
  • 10 basil leaves
  • 1/2 tsp black pepper crushed
  • 1/2 tsp dry red chilli flakes
  • 1 tsp corn flour
  • sea salt flakes to taste


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.


1) Always mix corn flour in bit of water before adding to the dish.
2) Corn flour is easy to mix in  lukewarm water.
3) Add corn flour into the pan only when the coconut milk boils.
4) Always add oil in boiling water while cooking pasta, it prevents pasta sticking together.


Calories: 535kcal | Carbohydrates: 65g | Protein: 37g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 315mg | Sodium: 992mg | Potassium: 531mg | Fiber: 4g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 52mg | Vitamin E: 2mg | Calcium: 220mg | Iron: 5mg