Monday, July 12, 2010
another noodle variety - Mee Kari or Curry Mee...with loads of coconut milk and curry powder - emmmm yummy.....there are many ways of cooking curry mee, sometimes i even use left chicken curry add more coconut milk and curry powder, some seasoning, fish balls, fish cakes, some veges and your curry mee is ready.....
1kg of yellow mee - blanched
for the gravy
3 lemon grass
some fresh tumeric
2 big onions - chopped
these are to be grinded into fine paste
1kg chicken cut into small bites
coconut milk from 2 coconuts
5tbs of curry powder
handful of currry leaves
a few aniseed
fish cakes - sliced
1 bowl of long beans cut into 2"length
1 bowl of bean sprouts - blanched
fried beancurd - sliced
Heat oil in a pan. Add in cinnamon, aniseed, cardamon and curry leaves - fry till nice smell.
Add in the grinded paste and fry for a few minutes.
Add the chicken stir well with the paste and let it cook for a few minutes.
Cook the chicken with half of the coconut milk and 5 cups of water. Stir well.
Add in curry powders, salt to taste and mix well - let it simmer till the chicken is well done.
Add fish cakes, fish balls, longs beans and let it cook further on slow fire.
Once it is well done, add in the half of coconut milk and let it simmer on slow fire for a short while. Remove from heat.
To serve - Pour the gravy over blanced noodles and garnish with fried beancurd and bean sprouts. Enjoy.
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