Here’s one that Joe B. and Sarah B. sent me from Nottingham, UK – thanks! I think I’ve only got one more they sent – been fun doing these British varieties! Curry is a really popular British flavor. I’m calling it a British flavor, because there are so many interpretations of curry; the British make curry powders and cook with them – they’re usually less spicy and exotic than something you’d find in Southeast Asia. Anyways, I thought I’d make some chicken to go along with this and use some of the curry leaf that’s growing in my wife’s garden. What’s interesting is that curry leaf isn’t used in curry! It smells like curry powder though. Should be interesting! Let’s check it out.
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add seasoning sachet contents to 250ml water and bring to a boil. Break noodle block into 3 to 4 chunks and cook for 2-3 minutes. Enjoy!
The noodle block.
The seasoning powder sachet.
Has a peculiar scent.
There’s a little flower coming on the curry plant growing in my wife’s patio garden!
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Finished (click image to enlarge). Added chicken baked with curry leaf, garlic salt and Jane’s Krazy Mixed Up Pepper. The noodles are of a familiar gauge and have an agreeable texture. The flavor doesn’t smack of curry though; it’s really kind of hard to explain exactly what it tastes like, but it’s definitely not curry I’ve ever tasted before. Not only that, the flavoring is rather bland. 1.5 out of 5.0 stars. EAN bar code <01854688>.
The Vindaloovians ploy doesn’t work out on Red Dwarf.
