Curry mee with an extoic eastern Asian flavour is an extremely easy meal to prepare and one that will be appreciated by adventurous house guests. It is also a healthy way to appreciate an interesting meal with flexibility in choosing ingredients.
Below is the basic recipe and cooking instructions for a fast, simple yet nutritous meal with plenty of flavours.
Ingredients for Curry Mee
- 1 sachet of curry powder
- 1 mug of full cream milk
- 1 coarsely chopped large potato
- 1 coarsely chopped large carrot
- 1 cup of chopped up cauliflower
- 1 cup of coarsely chopped up long beans
- 1 cup of firm tofu, diced
- Half a cup of sliced fish cake
- Half a cup of diced fish balls
- 1 – 1.5 organic chicken, chopped in pieces
- 1 large onion, finely sliced
- 2 small shallots, finely sliced
- 1 table spoon of minced garlic
- 1 table spoon of finely choppped / minged ginger
- Olive oil
- 1-2 packets of spaghetti noodles
- Salt and pepper
Preparing the Curry Mee
Stir-fry the onions, shallots garlic and ginger in the olive oil in a pot until the aroma rises. Add the sachet of curry powder and stir it in. Once a paste forms, add the mug of milk.
Add the organic chicken pieces and stir into the dilute paste. Once the chicken and curry start to bubble, add 1-2 cups of water, depending on the size of your pot. It is not necessary to fill the cooking pot to the brim.
Add the fish cake and fish balls followed by the vegetables except for the tofu, as the tofu will absorb all the liquid. Add salt and pepper for taste. Continue to add water to dilute the curry as it should result in a soupy texture.
Leave the curry mee to simmer. At the same time, boil the spaghetti noodles separately. Once they have been fully cooked, drain them in a coliander and stir in a small tea spoon of olive oil and add salt and pepper. Stir well.
Lastly add the tofu dices into the curry and let it come to a boil.
Presenting the Curry Mee
Serve the curry mee and noodles separately. If you mix them, the noodles will absorb all of the curry. Remind your guests to "flood in" the noodles with curry – since that is how it is normally enjoyed.
- Beansprouts – Beansprouts is a popular "outisde" ingredient for curry mee. Scour raw beanspouts with hot water, drain them, and serve them as an additional platter.
- Hard-boiled eggs – Hard-boiled eggs taste great with curry mee. Boil them separately and slice them into quarters. Serve them on a separate dish. If you unsure as to how many you should prepare, use a rule of thumb that one guest would enjoy half and egg. There may or may not be left overs.
- Mint leaves – Mint leaves add a zesty taste to the curry. These can be popular for guests who are not big fans of hot and spicy food. Though it subdues the spiciness, it adds its own unique flavour to the dish. Also serve them on a separate plate.