Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Curry  on  ChefsOpinion
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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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8 comments

  1. I’d call this stir fry noodles, but that’s just because for me “pasta” is Italian and “noodles” are Asian.
    The sunlight photo is nice — my photos have improved a lot since I’ve installed studio lights in my kitchen 🙂

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    1. Stefan: after making regular biweekly stirfries for over four decades I fully agree with you 🙂 ! Since I do not have gas cooking nor possess the usual wok burner, a so-called wok is far from necessary! I do not usually use ‘curry powders’ at all: this definitely belongs only to SOUTH Asian cuisine and individual spices should be used, not to European cooking unless one is mistaken in the old Raj period of Anglo-Saxon horribility . . . Well all I need is an oil spray, and, yes, it is REAL stirfry 🙂 🙂 🙂 !!!

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      1. Eha,
        I have been a professional cook for 50 years and an executive chef all over the world for 42 years, many of these years in South East Asia. Curry powder has its place in the world of cooking, but dishes made with it should not be called curries, and that’s that. As for stir frying, as I have tried to explain in a previous comment, it is a Chinese cooking method, USUALLY done in a wok. As a food professional having traveled the world for 40 + years, there are certain labels we attach to ingredients and methods in order to be able to communicate in professional kitchens where sometimes multitudes of nationalities work together. However, the international kitchen language is french, therefore we usually use the french words for methods and ingredients in order to communicate clearly. On the other hand, there are words from other languages which have been established in our kitchen lingo, such as pasta, salsa, butt, etc. On top of that, when working in a large variety of different countries, one usually adjust a bit to the local names of ingredients and methods – just to move on to other words when in the next country. As for curries, I have worked in Pakistan, Singapore, Indonesia and have traveled extensively in India and Malaysia, so I have a general idea what curries are, thank you. And as far as commercial (madras) curry powder is concerned, there is a multitude of great dishes that are prepared with this EUROPEAN invention/concoction.
        So, If all of this is good enough for professionals, it should be good enough for stuck-up, self-proclaimed “foodies”. There is nothing worse than folks in any professional field which are minimum-educated but maximum arrogant about particulars in that field, especially when it comes to food, where everybody thinks of them self as an expert because they eat a lot, like to dabble in cooking and take their friends and families praise (who usually know even less about good food) too seriously.
        Just because one likes something, or even loves something, does not make one an expert.
        Just saying………
        Cheers,
        Hans

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      2. Thank you for taking the time for the lecture 🙂 ! For obvious reasons I won’t take time or even try to reply. ‘Manieren geht über studieren’ in my book. Please do not worry: you will not be bothered again!

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  4. Hi Stefan,
    It’s not really an Asian dish, what with the curry powder it is more European.
    Also, I was living many years in Asia, we do saute there 🙂
    Besides, stir frying is usually associated with a wok ( in french cooking, stir frying as a cooking method does not exist – frying means cooking COVERED in fat, while sauteing means cooking with fat, but NOT COVERED.
    But after all, the name of a dish should hint of what you can expect on your plate, so I think we are doing fine 🙂
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    As for my equipment, I am using a $ 100 point and shoot camera, no tripod, no lights. I am a retiree, $ are tight, so I do the best I can with what I have (Otherwise you would see more fresh seafood, monster steaks, foie gras, caviar, etc, which I love to eat but since retirement are “once in a while special treats” like for most folks 🙂
    Again, I do the best I can. Remember, what you see is a diary of what Bella and I eat at home. I do finance the blog out of my own pocket. So, there you have it……
    Cheers !
    Hans

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