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Karahi Linguine (Curried Sautéed Linguine) Fusion Recipe

Ingredients

Pre cooking Linguine

1. Water: 4 Quarts
2. Salt: 1 teaspoon
3. Dry Linguine: 1 Pound

Main Dish

1. Olive Oil: 4 Tablespoons
2. Finely Chopped Onion: 1½ Cup
3. Minced Garlic: 2 Tablespoon
4. Finely chopped fresh ginger root: ½"
5. Fresh Serrano peppers (Hari Mirch): 3
Cut peppers length wise into half. Remove and discard the seeds and the white membrane.
6. Curry Powder : 1 Tablespoon
7. Lime juice: 1 Tablespoon

8. Salt: Pinch to taste
9. Fresh Cilantro: ¼ cup

Method

Prep cooking Linguine

In a Large pot, add water. Bring it to a boil. Add salt. Add linguine. Stir. Cook at rolling boil for 9 minutes or the time given on the package. Drain in a colander. Save ¼ cup of water. We will call it 'starch water'

Main Dish

1. Heat a heavy bottom pan with olive oil. Add onions and sauté till most they turn translucent and the edges start to turn brown.
2. Add garlic, ginger, and Serrano peppers. Sauté two minutes.
3. Add curry powder. Sauté one minute

4. Add salt, lime juice and starch water.

6. Toss in pre-cooked Linguine. Stir well to coat linguine. Stir fry about two minutes. 
7. Toss in chopped cilantro.