We're all about mash-ups here. We've improved curry in the only way we know how, mac and cheese.
40g/1½ plain flour
600ml/1 pint 1½fl oz milk
1 tbsp curry paste
250g/9oz Cheddar, grated
200g mozzarella, grated
100g Poppadoms, crushed
Handful fresh coriander, chopped
50g/2oz Parmesan, finely grated
1 red chilli, chopped
Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
Melt the butter over a medium heat in a large saucepan. Add the flour and stir to form a roux, cooking for a few minutes.
Gradually whisk in the milk, a little at a time. Cook for 5 minutes or until the sauce has thickened.
Meanwhile, preheat the oven to 200 C.
Remove the sauce from the hob, add the curry paste followed by the cheddar and mozzarella and stir until it is well combined and melted.
Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
Meanwhile, in a large bowl, roughly crush the poppadoms and add the coriander, red chilli, cumin and parmesan.
Sprinkle the poppadom mixture on the top of the pasta and place in the oven for 10 minutes, or until the cheese is melted and bubbling.
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