1/4 cup cooking oil
1 onion, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 teaspoons paprika
1 1/2 teaspoons cumin powder
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and chopped
1 cup mushrooms, chopped
2-3 tomatoes, crushed and blended
2-3 green chillies, chopped
400 grams pasta (penne rigate or elbow macaroni)
1/3 cup chopped coriander leaves or cilantro, plus more for garnishing
1. Heat oil in a large pot. Add chopped onions, garlic, ginger paste and saute for about 2-3 minutes. Mix the ground spices (paprika, cumin, oregano, salt, pepper) in a bowl with some water to make a paste. Add this to the pot and continue to saute with onions.
2. Add shrimps to the pot and cook with spices for 5 minutes, adding water to prevent drying out. Make sure the tomatoes have been blended into a pulp. Add mushrooms to the shrimps and continue cooking. Pour the blended tomatoes, chopped coriander and green chillies and cook for 10 minutes on reduced heat.
3. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 12 minutes.
4. Drain cooked pasta and toss into the shrimp sauce and mix well. Garnish with coriander leaves and dried oregano sprinkled on top.