Burmese Khow Suey
Serves 1
Directions
- 1Slice the medium-sized onion.
- 2Cut the large carrot into small chunks.
- 3Slice the mushrooms into thick slices.
- 4Cut the baby corn into 1-inch rounds.
- 5Prepare the paste by blending garlic cloves, coriander stems, dry red chillies (without seeds), ginger cut in small pieces, black pepper, and cumin seeds.
- 6Sauté the sliced onions in oil until fried and take them out of the pan.
- 7Sauté the garlic slices in oil until fried and take them out of the pan.
- 8Sauté the vegetables (beans, baby corn, mushrooms, carrots) in oil and take them out of the pan when 70% cooked.
- 9Add the prepared paste to the same pan and cook until it has dried out and is releasing oil.
- 10Add turmeric powder, Kashmiri Chilli Paprika, and gram flour/besan powder to the paste and mix well.
- 11Add a little coconut milk and cook until it releases oil.
- 12Now add the remaining coconut milk and mix; adjust consistency with water if needed.
- 13Let the curry come to a boil and then add the sautéed vegetables.
- 14Cook the curry for 5-6 minutes and then take it off the heat.
- 15Pour the curry over any choice of noodles.
- 16Garnish with fried onions.
- 17Garnish with fried garlic chips.
- 18Garnish with toasted and crushed peanuts.
- 19Garnish with chopped spring onions.
- 20Garnish with chopped coriander.
- 21Garnish with chili flakes.
- 22Squeeze lime over the dish before serving.
Ingredients
- 1 medium sized onion
- 1 large carrot
- 6 pieces beans
- 6 pieces mushrooms
- 5 pieces baby corn
- 2 tsp gram flour/besan
- 1 tsp turmeric powder
- 1 tsp Kashmiri Chilli Paprika
- 200 ml coconut milk
- 1 tsp sugar
- to taste salt
- oil
- 6 cloves garlic cloves
- 10 stems coriander stems
- 2 dry red chillies
- 2 inch ginger
- 1 tsp black pepper
- 1 tsp cumin seeds
- fried onions
- fried garlic chips
- toasted and crushed peanuts
- chilli flakes
- chopped spring onions
- chopped coriander
- lime wedges
- noodles
Equipment
knifecutting boardblenderpanspatulabowlladle