Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Ever since I discovered how easy it was to put together a noodle bowl, I’ve been doing it regularly. Picture worthy or not, there are noodles and a broth in my bowl from time to time. The better part about a noodle bowl is that you could wing it and not go terribly wrong. I’m shrugging for effect. I don’t think I’ll ever tire of making and polishing off bowls of noodles in broth. For this curry noodle bowl, I added coconut milk to a homemade spice paste for a more curry like feel and texture. It did turn out a tad heavy but you could always dilute it with stock or even water.
For the curry paste:
Kashmiri chillies – 4
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Peppercorns – 1/2 tsp
Ginger – thumb size
Garlic – 3 big cloves
Turmeric – 1/2 tsp
Coriander stems – handful
Dried prawns – 1/4 cup (optional but highly recommended)
Splash of water
Cooked noodles of any kind – 3-4 servings
Chilli garlic oil – 2 tbsp
Coriander oil – 1 tbsp (optional)
Coconut milk – 200 ml
Sesame oil – 2 tsp
Vegetable oil – 1 tsp
Salt to taste
Coriander leaves, carrot sticks and a soft boiled egg (gently drop an egg in a pot of boiling water for 7 mins exactly and then dunk in a bowl of ice) for garnish
Cook noodles and toss with sesame oil, chilli garlic oil and a touch of salt.
Dry roast the chillies and whole spices till fragrant. For about a minute.
Put them all in a mixie jar and blitz with the rest of the mentioned ingredients to a paste.
Heat a tsp of oil in a saucepan. Add the curry paste and saute for a minute.
Add a splash of water and mix.
Now add the coconut milk and salt. Simmer on low flame for another 2 mins. Check consistency and add more water if needed. Turn off heat.
To assemble, pour the broth in a bowl, place noodles carefully not to hurt any of them, add the garnishes and then every so carefully place the soft boiled egg.
Now, show off.