Bengali-style Makaruni with Coconut Curry

Ingredients

In this Bengali adaptation, the traditional Croatian Makaruni is transformed into a flavorful dish by incorporating Bengali spices and flavors. The original dish typically features a tomato-based sauce, while the Bengali version replaces it with a creamy coconut curry. Additionally, the use of Bengali spices, such as turmeric, cumin, and coriander, adds a distinct flavor profile to the dish. We alse have the original recipe for Makaruni s škorupon, so you can check it out.

• 250g (8.8 oz) Makaruni pasta 250g (8.8 oz) Makaruni pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk 1 cup coconut milk
• 1 cup vegetable broth 1 cup vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the Makaruni pasta 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 minced garlic, and sauté until golden brown.
3. 3.
   Add the turmeric powder, cumin powder, and coriander powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients.
5. 5.
   Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked Makaruni pasta to the pan and gently toss it in the coconut curry until well coated. Cook for an additional 2-3 minutes to heat the pasta through.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Bengali-style Makaruni with Coconut Curry hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Makaruni pasta — Be careful not to overcook the pasta, as it should be al dente to maintain its texture in the curry.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Turmeric has a strong color, so be cautious while handling it to avoid staining your clothes or kitchen surfaces.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or a finely chopped green chili to the curry.
• If you prefer a thicker curry, simmer it for a few extra minutes to reduce the liquid.
• Feel free to add your choice of vegetables, such as peas or bell peppers, to the curry for added texture and flavor.
• To make the dish more indulgent, you can stir in a tablespoon of ghee (clarified butter) at the end for a rich and buttery taste.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify, making it even more delicious.

Serving advice

Serve the Bengali-style Makaruni with Coconut Curry as a main course, accompanied by steamed rice or naan bread. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro and serve it in a shallow bowl to showcase the vibrant colors of the curry and pasta. Place a lime wedge on the side for squeezing over the dish, adding a pop of citrus flavor.