Jhinga Pasta

    20 mins

    Red capsicums are roasted on the tawa till they bruise, just like baingan bhartha and they really enliven this easy dish of dhania flavoured prawns.

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    Serves: 4 

    • 250g rice and corn pasta spirals
    • 2 large red peppers, deseeded and cut into wide strips
    • 1 tbsp olive oil
    • 16 raw tiger prawns, about 225g in total
    • 125ml tomato paste
    • 2 tbsp vermouth or dry sherry, optional
    • 2 tbsp chopped fresh coriander

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes, or according to the pack instructions, until tender.
    2. Meanwhile, heat a tawa. Add the pepper strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour over the oil and toss to coat. Cover and reserve.
    3. Reheat the tawa and cook the prawns quickly for about 1 minute on each side until pink and cooked through. Add to the peppers.
    4. Drain the pasta in a colander. Pour the paste and the vermouth or sherry into the pan and place over a low heat for 1 minute to warm through.
    5. Return the pasta to the pan with the peppers, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.


    You could use scallops or sliced squid in place of the prawns, cooking them in the same way until just cooked through. * Use wheat pasta if preferred and cook according to the pack instructions.

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