Curry pasta with canned mackerel and spinach

3 servings

30 minutes

Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Energy value per serving

• Calories: 656.7
• Proteins: 19.7g
• Fats: 40.8g
• Carbohydrates: 51.8g

Ingredients

• Pasta: 200 g
• Onion: 50 g
• Garlic: 1 clove
• Carrot: 100 g
• Canned mackerel: 1 jar
• Vegetable oil: 50 ml
• Curry: 5 g
• Spinach: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil the pasta until cooked.

   Required ingredients:

   • Pasta: 200 g

2. Dice the carrot and onion into small cubes. Mince the garlic.

   Required ingredients:

   • Onion: 50 g
   • Garlic: 1 clove
   • Carrot: 100 g

3. Heat vegetable oil in a pan and fry the vegetables for 5-7 minutes, stirring, until golden brown.

   Required ingredients:

   • Vegetable oil: 50 ml

4. Put the canned mackerel in the pan and slightly mash it. Stew, stirring, for 5 minutes.

   Required ingredients:

   • Canned mackerel: 1 jar

5. Pour in the milk, add curry, salt, pepper and simmer for another 5 minutes.

   Required ingredients:

   • Curry: 5 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Add the pasta to the pan, mix well with the fish and vegetables, and cook for another 2 minutes.

   Required ingredients:

   • Pasta: 200 g

7. Add spinach, stir, and once the spinach wilts, remove the pan from heat.

   Required ingredients:

   • Spinach: 20 g