Saturday, June 4, 2011

Curried Macaroni Salad

Yum
I was asked to make a macaroni salad for a barbecue tomorrow.  Of course I had to put my special stamp on it by adding my favorite spices.  My teenage niece helped me make the salad and was first a little puzzled with some of my unusual ingredients.  But once we had it all put together she became a fan of this spiced up and creamy macaroni salad. 

The vegetables 
  • 3 carrots grated
  • bunch of spring onions chopped (both green and white part)
  • 2-3 serrano chilies seeded and chopped
  • 1 green bell pepper diced


      Note:  Boil 1lb of macaroni (elbows are fine) per package instructions in salted water.



      The Spices and Aromatics:
      1 tsp of cumin seed (slightly crushed) * see note 1
      1 tsp of mustard seed (slightly crushed) *see note 1
      1 tsp of red chili flakes (or to taste)
      1/2 tsp of turmeric powder
      1 Tbs of grated fresh ginger
      1 Tbs of grated fresh garlic
      2 tsp of curry powder * see note 2

      Note 1:  I put the seeds in a mortar and pestle and pounded it for a few seconds to break some of the seeds up.

      Note 2: I used an American version of curry powder by McCormick: 





      Heat a large pan or skillet on medium-high heat with 1 Tbs of olive oil.  Then add the crushed seeds and fry for 30-45 seconds or until they become fragrant.





      Next add your ground spices and fry for another 30 seconds.  Careful not to burn.






      Add your vegetables, grated ginger, garlic and some salt to season.  Fry well for a few minutes until the vegetables begin to soften. 

      Add your pre-cooked macaroni and 1 cup of frozen peas.  Toss well.  Allow macaroni too cool before adding dressing.

      To make the dressing:
      1/2 cup of mayonnaise(regular or reduced fat is fine)
      1/2 cup of yogurt (any fat level is fine)
      1 tsp of sugar
      1 Tbs of rice wine vinegar

      Mix well.

      Once the macaroni is cooled, add the dressing.  Mix well.  Taste for salt and seasoning.  Chill in fridge until ready to serve.

      Note: If you keep overnight and the macaroni looks dry, add a little more mayo before serving.




       
      Serves 8-10 people as a side dish.  Garnish with chopped parsley or cilantro.  Enjoy. 

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      10 comments:

      1. This looks flavorful and delicious. I always enjoy using curry spices in my chicken salad sandwiches, but hadn't thought of using it for a twist on traditional macaroni salad. Great idea!

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      2. Curried macaroni salad is genius, I love it can't wait to try this out !! :D

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      3. Macaroni salads are usually just covered in mayo - this sounds like a great change!

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      4. Lucky BBQ!!! Perfect way to jazz up a macaroni salad!

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      5. Desi twist to macaroni love it!!!

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      6. Mmmmm I bet this would make for a delicious summer picnic salad! Can't wait to try...thanks for sharing!

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      7. Now see! This is totally the kind of macaroni salad I could deal with. My MIL brought some when she visited recently and it's still sitting in the fridge. I'll feel guilty when I throw it out, but it's just same-ole-same-ole. I'm gonna make this and enjoy every bite.

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      8. I would be all over this macaroni salad...such a great take on this classic.

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      9. I am going to make this for our next backyard party. I grow tired of the same old macaroni salads and this is NOT it!

        Jason

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