BURMESE KHOWSUEY
One of my favourite recipes. Reminds me of my childhood. It’s a complete meal by itself. You can use rice noodles instead of hakka noodles. The vegetables in the curry can also be replaced with baby corn, broccoli florets and zucchini. This can be served with multiple accompaniments too which adds the wow factor. a squeeze of lemon is a must wich lifts the whole dish.
Preparation Time
40 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
2 to 3
INGREDIENTS
- 2 cup boiled hakka noodles
- ½ tbsp sesame oil
- Salt to taste
- For the paste
- 1/4 cup grated coconut
- 1/4 tsp turmeric powder
- 1 tbsp chopped cashewnuts
- 1/2 tbsp jeera (cumin seeds)
- ¼ inch piece of ginger
- 3 kashmiri mirchis
- ½ black pepper
- ¾ tbsp chopped garlic
- ¼ tsp dhania powder
- 1/2 Cup water
- 1 tbsp oil
- 2 bay leaves tejpata
- 3 curry leaves (kadi pata)
- 4 tbsp chopped onion
- ½ chopped tomato
- 2 cups coconut milk
- 2 cups mixed boiled vegetables (cauliflower, French beans, carrots)
- 1/2 Cup water
- Salt to taste
- 1 cup sliced and fried onions
- ½ cup sliced and fried garlic
- ½ cup sliced spring onions (green part)
- 2 tbsp lemon juice
- ¼ cup chopped coriander
- Chillipowder
For the curry
To saute
Accompaniments
METHOD
- Mix all the ingredients together, and add enough water to form a dough.
- Apply little oil on your hands and smear the dough.
- Grind all the ingredients together to make a paste.
- In a non stick vessel heat the oil.
- Add the onions, tejpata, curry leaves, tomato and saute for half a minute.
- Add the paste and saute for 15 seconds.
- Add the vegetables and saute for 15 seconds.
- Add the coconut milk,1/2 Cup Water and cook for 3 minutes.
- Place the hakka noodles, curry and all the accompaniments in different bowls
- In a bowl place the hakka noodles, curry and add accompaniments of your choice.
