ingredients for Khow Suey
For the Khow Suey curry
Onion, chopped – 1, medium-sized
Ginger, chopped – 1 tbsp
Garlic, chopped – 1 tbsp
Red chilies, de-seeded – 2
Cumin seeds – 2 tsp
Turmeric powder – 1 tsp
Gram flour/ Besan – 3 tbsp
Vegetables chopped – 2 cups (I used carrots and French beans)
Coconut milk – 3 cups (2 cups second milk and 1 cup first milk)
Salt – to taste
Sugar – 1 tbsp
For the Noodles
Noodles of your choice – 2 ounces
Oil – 1 tbsp
Salt – to taste
Condiments
Onions – 2, large
Garlic – 20-25 cloves
Peanuts – 1/2 cup
Coriander, chopped – 1/2 cup
Spring onion, chopped – 1/2 cup
Chilly flakes – 2 tbsp
Lemon wedges – 5 to 6
Oil – to fry
Method
Khow Suey Curry
Soak the red chilies for about 10 minutes.
In a mixer, add the chopped onions, ginger, garlic, chilies, cumin seeds, and turmeric. Add 1/2 cup water and blitz.
ingredients for khow suey paste
Heat a pan, and dry roast the gram flour for 3-4 minutes until fragrant.
Add the paste to the pan and combine. Cook for about 2 minutes. At this point, your gram flour might get a bit lumpy. Mix in the spices well and turn the heat off.
Cool the mixture slightly, transfer to the mixer, and blitz again to a very smooth paste.
Transfer this back to the pan, add the chopped vegetables, and about 3 cups water. Mix well and bring to a boil. Season with salt and sugar, simmer, and cook on medium-high heat for 15 minutes.
Add the second milk of coconut, mix well, and cook for another 15 minutes.
Pour in the first milk of coconut, mix, turn off the heat and let it sit for 10 minutes before serving.
Noodles
While your curry is cooking away, prep your noodles and condiments.
Bring a pot of water to boil, add a pinch of salt and cook your noodles as per the instructions on the packet. Since I used Soba noodles, I ran them under cold water to avoid them from sticking together.
Heat oil in a pan, toss your noodles with some salt and set aside in a serving bowl.
Condiments
Peel and chop one onion into chunky pieces. Soak in cold water for 15-20 minutes to get rid of the raw smell. Drain and set aside.
Slice the other onion as equally as possible. Heat oil for deep frying in a kadhai. Add the onions and fry until brown. Blot on the kitchen towel and set aside.
Repeat the same for garlic. Make sure you chop them in equal pieces so that the frying process is uniform.
Plating your Khow Suey
Scoop out some of the curry into a bowl, add the noodles, and play around with the condiments choosing your favourites. I chose some peanuts, lots of fried onion and garlic, some raw onion, and a dash of lemon juice.
Preparation Timming
15minutes mins
Cook Time
1hour hr
Course: Main CourseCuisine: asian, burmeseKeyword: khow suey, vegetarian Servings: 4 People Calories: 750kcal
