Creamy fish pasta [Courtesy, Chef Ali Mandhry]


300g fish fillet 2 tablespoon oil500g pasta300ml cooking creamJuice of 2 lime1 chopped onion1 tablespoon garlic ginger paste Pinch of salt1/2 teaspoon black pepper1/3 teaspoon of paprika


To begin, marinate the fish with some lime, salt and half of the garlic ginger paste.

Pan sear the fish with oil in a hot pan until cooked and golden brown on both sides then set aside.

Lightly fry the chopped onions until golden brown, add the remaining garlic ginger paste and fry for a further 2 minutes.


Keep Reading

Add half lemon juice and let simmer for 1 minute, then add in the cream and remaining lemon juice.

Let this simmer so that the liquid is reduced and flavours are absorbed. 

Flavour your sauce with salt and pepper and sprinkle some paprika.

In the meantime, bring a pot of water to the boil. Add salt and olive oil and your pasta.

Once al dente, drain your pasta then add your pasta to your creamy lemon and finish off with the pan seared fish on top.

Sprinkle some chopped coriander if you wish and serve hot.