Basa Bangladeshi & Italian Fusion
We love a fusion. Grown up children loves to "mix it up" in the kitchen. We think "really?" and actually tasting some of their creations, we think wow! that is something really, really good. Here we have a Bangladeshi mix with our Italian twist. This basically originated from finding Indian spices and quick to cook pasta (cupboard availability) and hope for hot dish. Bang tastico!
Ingredients
- 50g butter & 3tbsp water
- 1 tbsp tomatoe puree/paste
- 1 ½ tbsp of mild curry powder
- 1 tbsp panch puran
- 1 tsp cinnamon & kashmiri chilli powder
- Salt and pepper, to season.
- 1 cube frozen ginger and garlic
- 100g of tagliatelle
- 1 basa fillet per person - cooked and flaked
- 6 cherry tomatoes, sliced, 2 cups of spinach
- ¼ cup of parsley, roughly chopped
- Crushed red pepper flakes, garnish
Instructions
- Combine kashmiri chili powder, curry powder, cinnamon, panch phoran and seasoning.
- Heat your frying pan add butter and spice mix. Cook 15-20 seconds. Add 1 tbsp of tomato paste with about 3 tbsp of water.
- Now add the garlic ginger cube. Cook, stirring constantly, until it stops sputtering. This should take 30 seconds or so.
- Add the basa and turn off heat and place a lid or plate on top to steam through the fish.
- Meanwhile boil have a pan of water and drop the tagliatelle in to cook for 10 minutes. Drain and add to sauce. Mix well.
- Chop and scatter some parsley and crushed red pepper flakes.