Wednesday, July 26, 2017

A winning macaroni for masala lovers

Phyo’s Cooking Adventure

I would love to start my new food column with a recipe that has been a favourite in my husband’s family for more than 30 years.

My husband John was always telling me about this dish, which combines macaroni, prawn and green pepper with curry powder. I finally asked my mother-in-law to share the recipe with me so I could start cooking it myself.

In the course of preparing this dish many times and experimenting with the ingredients, I created my own personalised version. It is very easy to make, and has a nice flavour. If you like curry with masala, you will love this recipe. The aroma and taste of the curry powder will certainly tickle your taste buds.

Since returning to Myanmar, I have updated the recipe for the Myanmar kitchen, since the original version required an oven for baking.


(6 servings)

2 big onions (diced)

2 cups of chopped green peppers (cut into 3cm cubes)

8 ripe tomatoes

4 cups of cooked small macaroni

3½ teaspoons of curry powder

Chili flakes (optional)

2 tablespoons of Leggo tomato paste

3 tablespoons of olive oil

500 grams of prawns

Parmigiano grated cheese to serve


De-shell the prawns and halve. Marinate them with ½ teaspoon of curry powder.

Prepare the pasta according to the package instructions. If you would like to have 4 cups of cooked macaroni, use 1½ cups of dry macaroni.

Boil the tomatoes until the skins are broken. When they are cool, peel and chop them finely in a chopper.

Sauté the diced onion in olive oil with medium heat. When the onions are translucent, add the tomato paste and fry for 2 minutes. Add the curry powder and stir for 2 more minutes. Then add the chopped tomatoes and cook for 8 minutes, or until the mixture starts to become dry. Add the green peppers and fry for 4 minutes.

Add 1 cup of water and bring it to a boil. When it starts to boil, reduce the heat and simmer the sauce for 8 minutes. When it becomes thicker, bring the heat back to medium, add the prawns and cook for another 4 minutes. Then switch off the heat, mix with pasta and leave for 2 to 3 minutes.

Salt and pepper for taste and serve with grated Parmigiano cheese and green salad.


1 package of salad leaves

1 small onion (thinly sliced, washed and patted dry)

2 cloves of garlic

1 tablespoon of salad dressing (balsamic vinaigrette or balsamic dressing)


1 tablespoon of olive oil

2 teaspoons of balsamic vinegar

A pinch of sugar

A pinch of salt

A few black peppers

Crush the garlic and mix with the salad dressing. If you are making your own dressing, mix the ingredients of the dressing in a jar and shake well. Then toss it with the salad leaves.

Most ingredients are available at the marketplace. Curry powder and balsamic vinaigrette can be found at bigger markets, while salad leaves and balsamic salad dressing are available at Sharky’s delicatessen.


*Very ripe tomatoes can give a beautiful colour and nice flavour.

*Make a small cross on the top of tomatoes before you boil them. This makes it very easy to peel the tomatoes.

*After adding the curry powder, the longer you fry, the stronger the aroma. Two additional minutes of frying will result in a distinct smell, but be sure to continue stirring and be careful not to burn the mixture.