Bangalore Bolognese
Hot India
fish
main course
medium
Stevan Paul
Ingredients for 2-4: persons
Hint
- 1 red onion
- (Red wine) vinegar
- Salt
- Olive oil
- 1 tin chunky tomatoes (425 g drained weight)
- 1-2 tablespoons TOMAMI Hot India
- 100 ml unsweetened coconut milk*
- Approx. 120-150 g uncooked spaghetti per person
- 200-300 g shrimp tails, without head and shell**
- A handful of salted cashew nuts
- Coriander green to taste (alernatively: basil!)
Preparation
Halve, peel and finely dice the onion. Sprinkle 1-2 teaspoons of diced onion with vinegar. Salt lightly and mix with 2 drops of oil – set aside.
Bring the remaining onions with the tomato ragout and TOMAMI Hot India to the boil in a saucepan and simmer gently for 10 minutes. Stir in the coconut milk and simmer gently for another 5 minutes.
Meanwhile, cook the noodles in salted water according to the instructions on the package. Finely dice or chop the shrimps and sear in a pan with 1 teaspoon of olive oil; salt slightly.
Stir the minced shrimps into the tomato-coconut sauce.
Roughly chop or cut the cashew nuts and coriander. Remove the noodles from the cooking water with spaghetti tongs, stir into the sauce while still wet and hot (if necessary, stir in a little of the noodle cooking water until creamy!).
Arrange on preheated plates and serve sprinkled with the marinated diced onions, cashew nuts and coriander.
Tips:
*When buying coconut milk, pay attention to the coconut content. There are big differences and the higher the quality, the better.
**instead of shrimps, you can also prepare this “Bolo” variation with (vegetarian) minced meat, chopped fried mushrooms or cooked mountain lentils!
Preparation time: 30 minutes
