Circa 2003
I like to call this The Amateur Cook’s starter pack. A packet of noodles, a can of tuna and a bottle of sauce. There’s no way you can screw this up. I used to make this every time I found myself alone in a kitchen. It tastes real good, especially if you like to set your intestines on fire. But then there’s cold beer. It works as a counterbalance. Like Laurel and Hardy. Like Bonnie and Clyde. Like Jai and Veeru. Or, to return to the Oriental theme, like Yin and Yang.

Serves: Two

INGREDIENTS

1 packet Maggi Noodles, Curry flavor
1 tin Tuna, choose between tuna in oil or brine (brine better)
2 onions, chopped fine
2 tbsp Mohanlal’s fish masala (or any other masala)
1 tsp red chilli powder
2 tbsp Kimball’s Thai Chilli sauce (or any other chili sauce)
1/2 tsp chilli flakes
1 tsp olive oil
Salt will come from the curry powder sachet

HOW TO CHU MINE

Heat oil, add medium slice onions, fry till brown on non-stick pan.
While onions acquire a tan, separately heat 200 ml water in a pot, bring to boil, bung in noodles and the curry powder sachet.
Noodles ready within two minutes, ensure some water still left in the noodles.
Back to onions.
When brown, add Mohanlal’s fish masala, red chilli powder.
Fry for a half a minute.
Next add Kimball’s Thai Chilli sauce and chilli flakes.
Stir continuously for another 1/2 minute.
Then chuck in the watery noodles.
Stir noodles in the paste till water dries up.
Enjoy!