Danish Curry Noodles Recipes

MADRAS CURRY NOODLES

Steps:

• Cook the noodles according to package directions, and drain.
• Do not rinse them.
• In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
• In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
• Mix all well.
• Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
• Add some more seasonings if you'd like. You might need to add more soy sauce.
• Add the turmeric powder now and cook until everything comes together.
• You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
• Garnish with green chilies or cilantro.

DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)

Steps:

• MEATBALLS:.
• Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
• Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
• Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
• The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
• Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
• Remove from the water.
• Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
• CURRY SAUCE:.
• Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
• Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
• Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
• Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
• Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
• Serve with rice,.