I got the idea from who I think was the owner of Charisma East Indian Restaurant in Winnipeg. Upon discovering that me and my family was Chinese, he said that in India, a big trend was fusion food with Chinese food. Apparently, using Chinese noodles with Indian spices is big and he was contemplating adding it to his menu.
I completely made this up as I went along. I figured that I still had the jar of Indian curry and I had instant noodles. Why not try and make some fried noodles?
Ingredients: curry and instant noodles
Put some water and oil in the pan. More water required than the fried udon b/c the instant noodles need to be reconstituted. This wasn't enough water as I had to add extra water later.
Add the instant noodles
Cook the noodles until they break apart and is no longer hard
Spoon in some curry
The finished product
It was ok. Not that flavourful. I also put in too much oil as I was afraid of the noodles sticking and I was having problems getting the curry paste mixed in. I probably should've added the curry paste earlier when there was still some water in the pan, though the noodles were crispy, which was nice. The excessive amount of oil combined with the concentrated nature of the paste, it ended up being pretty heavy. It seemed like I needed something else in there. Maybe I should've made it more like real curry by having the noodles in a soup-like base. I don't think the curry paste is supposed to be eaten without adding additional stuff. Maybe I was supposed to use other Indian spices for the fusion dish. I also may have used the wrong type of noodles. Got any ideas?
1 comment:
Add beer.
Post a Comment