Mayflower Curry is available in a range of stores but, annoyingly, none of those appears on the Isle of Wight. As a result, I purchase my curry powder from Amazon. The reality is that my last order consisted of 12 boxes, and yes it was an accident, but this stuff is soooooo good I am secretly very pleased about the mishap.
Top tip – If you prefer a thicker sauce, use a wok or frying pan rather than a saucepan as this allows the sauce to thicken more easily.
You will need:
Mayflower Curry Powder (7g is 1 syn) – I tend to use 5 syns worth per person which is 35g
Whatever meat you fancy. I tend to go for fish and prawns or chicken. Lamb and beef would make amazing alternative though. This time I went for Prawns and Basa fillets.
Any other vegetables that might be tasty, I like chopped french beans but peas are often included. I hate peas so I used a red pepper this time.
A pouch of rice (Aldi version is 1.5 syns) – If not using pouches, begin cooking the rice according to the packet instructions and leave about 10 minutes to get the curry ready.
Poppadoms (Available widely and usually approx. 2 syns each)
1 tbsp Light Soy Sauce
Mix the Mayflower Curry powder with just enough water to create a loose watery paste. Warning, I don’t follow the Mayflower curry box instructions (you seem surprised!?) but, in my humble opinion, my way is better so bear with me. No panicking required over the consistency because it will thicken quickly whilst cooking. Set the watery curry powder aside and have some additional water available to adjust the consistency later.
Cook the rice according to the pouch instructions.
Update: An alternative method and the way I tend to do things these days is to just add the pouch of rice to the curry mixture and not go for egg fried. This creates a saucy biryani style curry and is currently my favourite. Entirely up to you, of course, but this also saves some time.
If, however, you are after some egg fried rice as an accompaniment, beat 2 -3 eggs together with the soy sauce.
Stir fry the meat for a couple of minutes and then add the vegetables you have chosen to include. Stir-fry for another 2-3 minutes and then add the curry water. Continue to mix the ingredients to prevent the sauce from congealing and add water to loosen as required. The sauce will continue to thicken so be prepared to continue to add water. This will enable you to achieve the desired volume and consistency. Once ready, remove from the heat.
Prepare the poppadoms if necessary to have them warm, or if they are of the ready to eat, plate up ready for serving.
Add the cooked rice and egg mix to a non-stick frying pan and stir rapidly to prevent the creation of a rice omelette. Once the egg has cooked through and the mixture is thoroughly combined, serve along with the curry and poppadoms. Perfect low syn Fakeaway!
Have you ever tried a Mayflower Curry? Are you as in love as the rest of the world appears to be? I am.
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