December 18, 2015

Fabulous Friday Flavours: Curried Fusili

My mother has this secret recipe that is only available in her kitchen for,  to-date, I have yet ever encountered this dish anywhere else. It’s her version of a pasta dish using curry as the base, then fried before topping it up with thinly sliced omelette.It’s something my mom concocted many, many years ago, and has since been the family’s favourite. It also, has for a while now, been one of my go-to dish for every once in a while.


There’s something about this fried macaroni dish. While it’s not your typical run-of-the mill western styled pasta, it IS different and addictive. It is also not typically Singaporean but one of the many dishes my mother has aced.It’s a great recipe to delight the family and double the delight with fried chicken on the side!

The type of pasta does not matter. It is all about the base, about the base, about the base!

Fried Curried Fusili
Serves 4
A unique pasta curry based dish that would leave you wanting for more!
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 1 packet of fusili
  2. 500g of beef slices
  3. 10 pieces dried chillies
  4. 1 onion, sliced thinly
  5. 1 onion, cut in chunks
  6. 2 cloves garlic
  7. Half an inch ginger, de-skinned
  8. Half an inch of fresh tumeric (or you can substitute with a half a teaspoon on powdered tumeric)
  9. 1 small can of tomato puree
  10. 1-2 tbsp curry powder
  11. 2 cloves
  12. 1 small lime
  13. 50g of beansprouts (you can also use cabagge or kangkong/morning glory)
  14. 2-3 tbsp olive oil
  15. 1 cup of water
  1. 2 eggs, beaten
For the base (gravy)
  1. Cut dried chillies, slant-wise. Rinse and then soak in hot water for 2-3 minutes. Drain and wash
  2. Cut garlic, tumeric and ginger in chunks nd blitz them together with the dried chillies and the onions that are cut in chunks.Set aside
  3. Wash all vegetables, drain and set aside
  4. Heat up oil. When it is hot enough, add in the curry powder and stir-fry till it gives an aroma. Be careful not to burn it.
  5. Add in the blitz ingredients and mix well with the curry powder. Fry them for about 10 minutes
  6. Add in tomato puree, mix well. Add water and leave it to boil
  7. Then add in the meat and cook till the meat is soft and tender
  8. The texture of the gravy should look velvety.
  9. Set aside
For the pasta
  1. Boil fusili with a dash of salt and some olive oil till al-dente. Set aside.
  2. In a separate frying pan, heat up some oil and when it is hot enough, add in the sliced onions and cloves till they are slightly brown.
  3. Then add in the fusili and mix well using a small fire. Cover the lid for about 2 minutes
  4. Add the beansprouts and with a ladle, scoop about 4-5 ladles of gravy made earlier with the fusili.
  5. Cover with a lid for about 3 minutes under a small fire. Then open the lid and mix well
  6. Add in more of the gravy as desired and so it won't be too dry. Mix well for another 2-3 minutes before turning off the fire
Toppings (optional)
  1. Fry a thin omelette.
  2. When it's cool, roll up the omelette and cut the edges thinly
  3. Use it as topping for the fried fusili when you are ready to serve
  1. The left-over gravy can be kept for later use if you want to make more!
Grubbs n Critters
#FoodieFriDIYs #HomeMatters #ThursdayFavouriteThings #HowWeRollThurs 

In conjunction with #RecipeShowdown, I am entering this recipe in a fun game hosted by All That’s Jas with this month’s guest host being, Binky’s Culinary Carnival with Turmeric as the key ingredient. Don’t forget to pop by their blogs with their mouth-watering and flavourful recipes!

Posted by:    |    2 Comment
  1. El

    Ok, I am getting hungry just by reading your post! I am going to try it – sounds delish! Bookmarking this page as we speak. Thanks for sharing with #abitofeverything


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