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Curried Spaghetti

Serves 4

Malaysia meets Italy by way of New Jersey. Brilliant!


  • Olive Oil 2–4 Tbs
  • Garlic chopped, 1 tsp
  • Fresh Green Chili 1, sliced
  • Soy Sauce 4 tsp
  • Tomato Paste ½ tsp
  • Salt 1/4 tsp
  •  Lime Juice fresh or bottled, 2 tsp
  •  Spaghetti 8 oz, cooked al dente, drained

Spice Blend

  • Coriander Powder 2 tsp
  • Cumin Powder ½ tsp
  • Paprika ½ tsp
  • Turmeric Powder, ½ tsp
  • Fennel Seed ground, ¼ tsp
  • Black Pepper finely ground, ¼ tsp
  • Ginger Powder ¼ tsp
  • Cayenne ⅛ tsp


  • Tomatoes diced, heaping ½ cup
  • Fresh Coriander chopped, ¼ cup

Cook It

  1. Combine the spice blend ingredients in a small bowl and set aside.
  2. Heat 1 Tbs oil in a skillet or wok. Add the garlic and stir for ½–1 minute, add the chili pieces and stir for another ½ minute.
  3. Add the remaining oil and spice blend and stir for ½–1 minute.
  4. Add the soy sauce and tomato paste and cook for another minute to get a fragrant paste.
  5. Take off the heat, add the salt and lime juice and blend well. Add to the cooked spaghetti and coat well.
  6. Toss with the tomatoes and coriander leaves before serving.


  1. Season 8 oz chicken, shrimp or pan-fried tofu with 2 tsp spice blend, 1 tsp soy sauce, ¼ tsp tomato paste and 1 tsp oil. Heat 1 Tbs oil and stir the seasoned chicken, shrimp or tofu until cooked. Add optional shredded cabbage or snow peas and stir all until cooked, about 3 minutes. Add to the seasoned spaghetti and mix well.

Recipe adapted from Flavors of Malaysia by Susheela Raghavan © Hippocrene, 2010.