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Susan Flint Rajkumar I have lived in India for over a decade, and have called many other parts of this world my home. I mingle with people of many different religions, skin colors, educational backgrounds, and life experiences. And I am happy to call them my friends. At age fifty, I decided to change the course of my life by taking one art class. Many things have changed, and how pleasing!

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Pasta and Indian Fish or Shrimp Curry

Posted by Susan Flint Rajkumar on Thursday, April 15, 2010 Under: Fusion Cooking
Let's Cook today! We are making a fusion food. Fusion food means that we are integrating two different cuisines, or fusing them together.  A food hybrid of sorts. Today we are cooking "Indo-Italian!" The following recipe is my favorite food to make when I begin to feel the "rice fatigue" of Indian food. I love rice, but sometimes eating rice two or three times a day for a Westerner can be too much. Today's fusion food is Pasta with Fish or Prawn Curry, which is a very rich and thick coconut sauce, not too hot to taste for most people. And I am feeling happy. Ahhh....

First please clear your mind of all worries in the kitchen, because it can transfer to the food. You are in the kitchen-temple creating sacred food for your your body (and also for your family's and friend's sacred bodies.) After all, we are all divine.

We begin with the fish curry recipe. I understand that there are potentially people from 45 different countries reading this post, and so I will do my best to make it understandable for everyone. I have converted US measurement to metric, but if you require a different  form of measurement, I have listed a few favorite converter sites for you. 

Fish or Prawn Curry

1 lb. | 1/2 kilo fresh fish or prawns, cleaned.
1 tsp. US | 5 ml coriander powder
4 whole dried red chili peppers
1/2 tsp. US | 2 ml turmeric
1 medium size onion sliced (1/2 for masala mix, 1/2 for frying.)
1 cup | 250 ml. freshly grated coconut *
1 cup | 250 ml coconut milk
4 cloves garlic
1/8 tsp. US | .5 ml fenugreek
1 cup US | 250 ml water
1 Tbs. US | 15 ml coconut oil
10 fresh curry leaves (or 1/8 tsp US | .5 ml curry powder)
1 tsp. US | 5 ml tamarind soaked in 1 cup | 250 ml water
salt to taste

*If you live in a country where there are no coconut trees, the next best alternative is to find fresh-frozen coconut at an Indian supermarket, or dry, unsweetened. If dry, soak 3/4 cup US | 177 Ml dry, shredded coconut in warm filtered water for an hour or two before cooking. Drain and squeeze out well before using.


Grate coconut, and extract milk. (Please disregard if you have ready-made coconut and canned coconut milk, ) Soak the tamarind in 1 cup | 250 ml water. (Soak for at least 10 minutes. Squish between fingers and strain. You want to keep the strained water for later. Strain the juice from it when you add it to grind the toasted masala mix.)

Toasting the Masala Mix

In a wok over a low to medium flame, toast the coriander, red chili, turmeric, 1/2 sliced onion and garlic. You will know when it is ready to grind, because the red chilies will be light brown. Cool for 5 minutes. In a grinder (or blender,) grind into a creamy paste, adding a little of the water from the 1 cup water. Save the rest for the end. This paste should have the texture of toothpaste.

Frying Sequence

Brown 1/2 sliced onion and curry leaves/powder in coconut oil, add the grated coconut. Fry until dark brown, stirring briskly.

Lower flame to medium, and add masala paste, coconut milk, salt, and the remaining water.

For Fish: As soon as the mixture begins to boil, add your favorite white fish. Simmer until the fish is tender. Add tamarind juice in the end, as soon as the mixture comes to a boil again, stir gently and turn off.

For Prawns: Simmer mixture for five minutes, or until sauce has thickened slightly. Add peeled and cleaned prawns, and the remaining tamarind water. As soon as the sauce comes to a slow simmer, add prawns in and cook for no more than three minutes (this will avoid rubbery prawns.)

Special note, Too much tamarind in the coconut milk will make the sauce curdle, so be sure to measure correctly. It is for this reason that we add tamarind to the sauce in the end.
Because I don't have access to good pasta here in India, I make my own, usually just after the fish curry, or during. This is a pretty good recipe, but I usually like to sprinkle in just a little bit of water, and I also let my dough "rest" for a while before I roll it out.


8 cloves garlic, peeled and crushed
1/4 cup | 60 ml extra virgin olive oil
3/4 pound | 340 grams uncooked fettuccine pasta
Grated aciago or Parmesan cheese
1/4 cup US | 60 ml Fresh coriander leaves, chopped for garnish

Either make your own pasta, or buy fresh pasta, or find a nice dry pasta. Cook pasta to your liking. I like a slightly undercooked pasta. Strain, rinse, and drain well in a colander.

In a slightly hot wok, add olive oil and garlic. Saute until golden brown, and add the drained pasta, slowly turning over so that all pasta is saturated in garlic and oil.

In a large food platter, place the pasta first, then pour the fish/prawn curry over the pasta, and garnish with chopped cilantro (fresh coriander leaves) and grated cheese. Serves 4

Conversion Charts

American to Metric and British

Chinese, Japanese, Russian measurements and converters:

In : Fusion Cooking 

Tags: fusion food "increase spiritual power" india expat art "life in india" artist spirituality paintings "#susanlovesindia" "susan rajkumar" "提高精神动" "aumente o poder espiritual" "زيادة الطاقة الروحية" "увеличьте духовную энергию" "#susanlovesindia" 

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