Shrimp Korma With Spaghetti

    Cardamon! Discover this aromatic, mood-enhancing spice blend as Nirmala stirs it into shrimp and pasta.


    • 1 tablespoon blanched almonds
    • 1 tablespoon poppy seeds
    • 1 1-inch cinnamon stick
    • 1 mace blade
    • 1/2 teaspoon black cumin seeds
    • 2 whole cloves
    • seeds from 1 black cardamom pod
    • 4 whole black peppercorns
    • 1/2 inch fresh ginger, peeled and chopped
    • 1 small yellow onion, sliced
    • 3 cloves garlic, chopped
    • 1 Thai red or green chili, seeded and chopped
    • 2 tablespoons water
    • 1-1/2 tablespoons ghee
    • 1 pound large shrimp, shelled and devein
    • 1 cup plain yogurt
    • 5 thread of saffron soaked in 1 tablespoon warm water
    • kosher salt
    • 1 sprig cilantro, chopped
    • 1 pound spaghetti, cooked according to package directions

    Grind all the spices and the almond in a coffee mill or with a mortar and pestle. Transfer spice mixture to a blender with ginger, onion, garlic, chili and water until it becomes a paste. In a large skillet, heat the ghee and the spice paste for one minute, stirring frequently. Add shrimp and stir to coat with spices. Add yogurt and saffron, season with salt, and cover skillet. Simmer on low heat for 8-10 minutes. The sauce should be nice and creamy; if it’s too thick add a bit of water. Toss shrimp and sauce with spaghetti. Garnish with cilantro.

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