i was ready to let curry noodles die. honest.
then i bought mango pickle.
now due to running out of nooch and laziness the recipe has morphed into sliced mango pickles, lemon juice, and lots and lots of margarine. it’s goddamned delicious.
except, now i’ve run out of noodles. sigh.
my fad foods come in seasons. not traditional ones bounded by time, but personal ones. so lasagne is out (don’t worry, i’ll probably force my family to eat it for the whole winter), and mac’n’cheez is in.
but what am i literally eating for every meal right now? yup. once again, i’m hoovering up industrial quantities of curry noodles.
i think it’s something to do with the cold, blustery weather that comes between seasons, but for the past week or so i’ve had to force myself to eat anything else. i cook the noodles plain, then dump them on top of margarine blended with salt, curry powder, lemon juice, and nooch. then i top with copious pickle slices and mayonnaise (okay, salad cream – it’s 50p less at tesco for twice as much squeezy goodness).
i expect i’ll get sick of it soon. after all, the season’s changing.
BEHOLD MY ARTY PICTURE
i’ve now eaten deep-fried tofu coated in flour and tandoori masala spice mix over curry noodles for three meals in a row. they make an excellent savoury breakfast. they also make an excellent savoury lunch. or a snack. or, in double portions, a dinner. or a midnight snack. or an excuse-to-eat-it-again noshy nosh nosh.
ANYWAYS. it’s kinda too simple to write it down as a recipe so i’ll just talk you through it.
i picked up a packet of TRS tandoori masala spice mix from my local costcutter. the ingredients are listed as ‘Coriander, Salt, Fenugreek, Cumin, Cinnamon, Chillies, Black Pepper, Ginger, Onion, Garlic, Mustard, Bay Leaves, Nutmeg, Permitted Colour E124 and E102, Citric Acid, Cloves, Mace, Cardamoms’, just in case you can’t find this spice mix or are too posh to buy premixed spice packets and want to mix it yourself. i know i love to add a bit more extra Permitted Colour E124 and E102, really enhances the flavour of the dish.
so i mixed 1 Tbsp of that with about 3 Tbsp plain flour, and a pinch of extra salt. this should be enough to coat half a block of firm tofu – just cut it up into bitty bits, no need to press it or marinate it or any other bullshit. put the flour mixture and the tofu into an airtight container and just shake it around for fuss-free coatage.
et voilà! chuck ’em in yon deep-fat fryer or a pot of hot oil, then dump ’em straight into your tum. great on top of curry noodles or cheesy pasta.
…now i’m hungry.