Curried Noodle Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method:
Slit tomatoes on top and blanch in little water until the skin peels off. Blend and strain to a smooth paste. Heat oil. Add garlic, ginger, onion and chili. Add the vegetables and sauté, add the tomato paste and 1 cup of water. Add cumin powder, curry powder, all-spice powder and salt. Boil for few minutes. Add coconut milk, noodles and let cook just a few minutes if noodles are already boiled. Garnish with chopped coriander leaves. Serve hot.

Method:
Combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of a greased rectangle dish. Scatter half of the strawberries over the crust. Sprinkle the corn flour evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of caster sugar. Scatter on the remaining strawberries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top.
Bake the bars at 180 degrees c for 35- 40 minutes, until the fruit is bubbly and the crumb topping looks golden. Place the pan on a wire rack to cool. While the bars cool, prepare the glaze by mixing icing sugar, vanilla and milk until smooth. Add more milk if a thinner consistency is desired. Lift the bars from the pan. Drizzle with glaze, slice, and serve.