How to make Seafood Moilee Spaghetti -
Spaghetti cooked in the famous Kerala dish - mixed seafood moilee.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Spaghetti (स्पेघेटी), Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : Indo-Italian
Course : Noodles and Pastas
For more recipes related to Seafood Moilee Spaghetti checkout Peanut Sesame Spaghetti, Spaghetti With Pesto Chicken, Spaghetti Veg Bolognaise, Spaghetti Aglio Olio . You can also find more Noodles and Pastas recipes like Lemon Pepper Pasta Canton Style Vegetarian Chowmein Creamy Cajun Chicken Pasta Herb Chicken Pasta
Seafood Moilee Spaghetti Recipe Card
The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones.
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Seafood Moilee Spaghetti Recipe
Spaghetti 200 grams
Prawns shelled and deveined 1/2 cups
Boneless fish cut into 1 inch cubes 400 grams
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Ginger finely chopped 2
Curry leaves 5-6
Onions finely sliced 2 small
Turmeric powder 1/2 teaspoon
Canned coconut milk 2 cups
Salt to taste
Juice of ½ lemon
Red tomato few thin strips
Fried basil leaves 8-10
Lemon wedge 1
Method
Step 1
Heat oil in a non-stick kadai, add mustard seeds and when they splutter, add ginger, green chillies and mix. Add curry leaves and mix. Add onions and sauté for 2-3 minutes.
Step 2
Add approximately 1 cup water, turmeric powder and mix well.
Step 3
Add coconut milk, spaghetti and cook for half a minute. Add salt and 1 cup water. Cook, stirring continuously, till the spaghetti is cooked.
Step 4
Add prawns and fish and mix well. Cook for 5-6 minutes and switch off the heat.
Step 5
Transfer the spaghetti into a serving bowl. Sprinkle lemon juice, garnish with thin strips of tomato, basil leaves and lemon wedge and serve hot.
Nutrition Info
Calories : 3470 Kcal
Carbohydrates : 215.7 gm
Protein : 124.9 gm
Fat : 204 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
