Kerala Lemon Ginger Recipe

Kerala Lemon Ginger Seafood Pasta

Indian × Italian Coastal Fusion

A vibrant coastal pasta combining mixed seafood with a silky Kerala Lemon Ginger sauce, finished with lemon zest, herbs and chilli. Fresh, elegant and ready in minutes.

Watch recipe video

Ingredients

• 1 packet Kerala Lemon Ginger Curry
• 250g mixed seafood (prawns, calamari, mussels, fish or marinara mix)
• 180–200g spaghetti, linguine or fettuccine
• 100ml cream or coconut cream
• 50ml seafood stock, vegetable stock or reserved pasta water
• 1 tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 tsp lemon zest
• 2 tbsp chopped parsley or coriander
• Chilli flakes, to taste
• Salt and freshly cracked black pepper

Method

1. Bring a large saucepan of salted water to the boil and cook the pasta until al dente according to the packet instructions.

2. Reserve 50ml of the pasta water before draining.

3. Meanwhile, heat olive oil in a large frying pan over medium-high heat.

4. Add the garlic and sauté for 30 seconds until fragrant.

5. Add the mixed seafood and cook for 2–3 minutes, just until almost cooked through.

6. Add the Kerala Lemon Ginger Curry, cream and seafood stock (or reserved pasta water).

7. Stir gently and simmer for 2 minutes until the sauce becomes silky and glossy.

8. Add the cooked pasta and toss until evenly coated.

9. Finish with chopped parsley or coriander, lemon zest and chilli flakes.

10. Season with freshly cracked black pepper and serve immediately.