Spicy Pasta Sauce / Keema Curry Re-Make

先月多めに作って冷凍していたキーマカレー、出来上がりが辛すぎたので(多分黒胡椒の辛さ)少しは辛さも軽減するだろうと思いトマトソースなど足してパスタソースにしてみました。以前香港でインド人のご主人と日本人の奥様のところでインドカレーなど教えていただいたことがあり、そのときにトマトソースを加えてパスタソースにしても美味しいと習ったことがあったのを思い出して。どこかにレシピもあるはずですが探すのも面倒で、適当に。玉ねぎとにんにくを炒めて、トマトのパッサータとお水を少し足して、トマトケチャップも少し加えてキーマカレーを加えて少し煮ました。

I made extra and froze Keema Curry last month and I wanted to use it up today.  As it was a little too spicy (I think I used too much black pepper), I decided to re-make it into a pasta sauce by adding some tomato passata to make it less spicy.  In Hong Kong I took some cooking classes run by an Indian husband and a Japanese wife and they showed how they make pasta sauce from left over Keema curry.  I’m sure I still have the recipe but I didn’t want to try and find it so I just made it up trying to guess what could have gone in – I sautéed some onion and garlic, added some Passata, water and ketchup then added the defrosted Keema curry and cooked it for a little.

パスタはショートパスタが好みの夫ですが、フェトチーニとペンネとフッシーリのどれが良いか聞いてみたところフェトチーニという意外な答え。ロングパスタの方が合いそうだけど夫が喜ばないかもと思ったので躊躇して、聞いてみて良かったです。フェトチーニなど平たいパスタはロングパスタでも食べやすいので良いそうです。

My husband tends to like short pasta better but I wasn’t sure if this would go with short pasta, so I asked him which he would like me to use, fettucine, penne or fusili and unexpectedly he said Fettucini.  I’m glad I asked him rather than just using a short pasta.  He says he doesn’t mind flat long pasta, he just doesn’t like spaghetti type as it’s hard to eat.

22Nov18Dinner1

22Nov18Dinner2

美味しかったですが、まだまだかなりスパーシーでした(笑)。

It was good but still quite spicy!

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