Tamarind and green tea noodles

Green tea noodles and tamarind stir fry

Cooking is like dancing – to keep it fresh you need to learn new steps.

Thanks to Mallika’s Quick Indian Cooking, I have added curry leaves and tamarind to my repertoire.

I had to improvise with the other ingredients.

Tonight was cold and misty so instead of eating grated organic carrots as a salad, I fried them in olive oil. In this bold mood, I also fried organic alfafa sprouts, the first time ever.

At the carrot stage, I also fried ten dried curry leaves, which wilted aromatically – not scary at all. Then mustard seeds and a teaspoon of tamarind paste.

I could not resist adding a quarter of a tin of coconut milk and snippets of dried chilli for spicy creaminess.

I finished off a packet of organic cha sob green tea noodles that had been lurking in my store cupboard – they only took three minutes to cook.

It was a quick supper to make and delightful to eat, while the tamarind emparted a tart lemony-lusciousness – my new exciting dance step, definitely.

One response to “Tamarind and green tea noodles

  1. I have never used tamarind in my cooking. Maybe I should give it a try


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