Spiced Seafood Fregola

Ingredients

In this Indian adaptation of the Italian dish Fregola ai frutti di mare, we incorporate traditional Indian spices and flavors to create a unique fusion dish. The original Italian version typically uses Mediterranean herbs like parsley and basil, while our Indian version incorporates spices such as ginger, garlic, turmeric, and garam masala. The tomato-based sauce is also infused with Indian flavors, giving it a distinct taste that complements the seafood and fregola. We alse have the original recipe for Fregola ai frutti di mare, so you can check it out.

• 250g (8.8 oz) fregola 250g (8.8 oz) fregola
• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fregola according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the diced tomatoes, turmeric powder, garam masala, and chili powder to the pan. Cook for 5 minutes, stirring occasionally.
5. 5.
   Add the mixed seafood to the pan and cook until the seafood is cooked through and the flavors are well combined, approximately 5-7 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Add the cooked fregola to the pan and toss gently to coat the pasta with the sauce and seafood.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking.
• Fregola — Cook the fregola until al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add chopped green chilies.
• Serve the Spiced Seafood Fregola with a squeeze of fresh lemon juice for a tangy twist.
• Feel free to customize the seafood selection based on your preferences and availability.
• For a richer flavor, you can add a splash of coconut milk to the sauce.
• Serve the dish with a side of naan bread or steamed basmati rice to complete the meal.

Serving advice

Serve the Spiced Seafood Fregola hot as a main course. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Spiced Seafood Fregola in a shallow bowl, allowing the vibrant colors of the seafood and fregola to shine through. Sprinkle some additional chopped cilantro on top for an appealing touch.