Macaroni in Coconut Sauce

All through my childhood I never had pasta any other way. Then when I grew up I got to know what Italian pasta really was. I still go back to this recipe, the way my mom used to make it. I think it’s prepared the same way in all of Bhatkal. So I can take my chance and call this as the Bhatkali Macaroni. Though, back there it’s called The Macaroni. 

Don’t get me wrong, authentic pastas are extremely delicious. But if you do have Indian taste buds, I want you try this recipe. It’s something totally different.

First things first. You need to get chicken korma prepared. Don’t turn around, if you are a vegetarian, prepare any type of curry. Honestly, if you have a bowl of any curry leftover, use that. If it doesn't have any meat, doesn't matter. It’ll be fine. I promise. 

Prepare the coconut milk. I do not have fresh coconut readily available so I made thick coconut milk by dissolving 8-10 tbsp of coconut milk powder in 3 cups water. Alternatively you can use desiccated coconut powder. Blend it in a blender with 2-3 red chillies and turmeric powder.

Boil the macaroni as per instructions. The pasta should be cooked al dente, as it will soak up more moisture later on. Once cooked, drain the macaroni and transfer into a pot.

Pour the coconut milk into the macaroni along with the chicken curry and mix all of it well. Add 1 ½ cups of water additionally. Add chopped coriander leaves. It’s optional to add ½ cube of maggie stock. Adjust salt accordingly. The macaroni should be literally sinking in the soup. Bring to a boil, simmer for 5 minutes and switch off the flame.

Open the lid only after 15 minutes. The macaroni will have soaked all the moisture and become soft.

Serve warm.

This recipe serves 4 people. One serving of this recipe (1/ 4 portion) gives 430 calories approximately.

Here is what you’ll need:

2 cups macaroni (any shape pasta)

3 cups thick coconut milk

2-3 red chillies

½ tsp turmeric powder

½ cube maggie stock (optional)

5-6 coriander leaves with stem

For the curry:

Meat (chicken/mutton/prawn) (optional)

1 onion

1 tomato small

2-3 green chillies

1 tsp tandoori powder

1 tsp coriander powder

½ tsp gram masala

1 tsp curry powder

1tbsp oil

Method:

For the curry:

1. In a pot, heat oil. Sweat one finely sliced onion. Add the green chillies.
2. Add the chopped tomato and sprinkle salt. Cook till the tomatoes go soft.
3. Sprinkle the spices and add the meat/veggies and cook till done.
4. Prepare the coconut milk by blending together 8 tbsp coconut milk in 3 cups water with red chillies and turmeric powder.
5. In a large pot, bring water to a rolling boil. Add generous amount of salt and add the macaroni.
6. Cook the macaroni as per instruction on the packet or till al dente.
7. Drain the macaroni and put it back into the pot.
8. Pour the coconut milk into the macaroni pot. Add the prepared curry. Add chopped coriander leaves and ½ cube maggie stock dissolved in water.
9. Mix all together. If the mixture looks dry, add 1 cup water.
10. Give it a boil and simmer for 5 minutes. Switch off the flame. Leave the pot covered for 15 minutes till all the moisture soaks up.
11. Serve warm.

Note: The resulting texture of the macaroni will be soft and not firm to the bite like regular pastas.

Recipe by Zohra Sada