Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts
I had tasted this dish at hubby's friend Lt. Col Kartik's place. His wife Chabi is an awesome cook and I was totally bowled over by this dish. The best part is that it is a complete dish and you don't need to cook anything else. Also looks extremely presentable with a lot of accompaniments. 

I felt like cooking Khow Suey today and searched online for recipes. Surprisingly I found only Indian recipe blogs :) Now  I really wonder whether this is authentic Burmese - need to do some research later. 

The recipes I found contained garam masala, dhaniya etc so I think it must be the Indianised version of the Burmese recipe (if that exists that is). Here  is how I cooked the dish

Burmese Khow Suey (Indianised version)


1. Take 1/2 cup oil in a pan and deep fry 1 onion cut into longish slices,  till caramalised. In the same pan deep fry thin slices of 3-4 pods of garlic. Drain and keep aside for garnish
2. Add 250 gms of boneless chicken slices marinated in salt  and Saute for 10 mins or till 80% done. Drain and keep aside. 

3. Now in the same pan, add 1 finely chopped onion and saute. Add 1 tsp finely chopped ginger, 2 red chillies finely chopped and 1 tsp finely chopped garlic and saute till onions are brown. Add 1/2 tsp of turmeric, 1 tsp each of red chilli powder, and 2 tsp of coriander powder (alternately you can add Curry masala powder if you have that at home). Add salt and cook for another 5 mins. 

4. Add the chicken and cook. Now add some water  so that the chicken is covered, 2 tsp lemon juice and cook till the chicken is almost cooked.

5. Parallely, keep 1 pack of egg noodles (I used Ching's egg noodles) for cooking according to instructions on the pack. Time it such that it is just cooked before you are ready to serve the dish. You should ideally strain the noodles from hot water and drain it under cold water to stop the cooking process. I added some salt and oil to the noodles while cooking.
6.  Add 200 ml of coconut milk to the chicken. I also added some Maggi chicken cubes mixed in water for additional taste.
7. You can add some basil leaves and lime leaves if you have them readily available. Let the whole dish come to a good boil and the khow suey is ready to be served.
5. Meanwhile chop some coriander leaves and some spring onions for garnishing.

Serve the chicken gravy on the noodles and top it with the caramalised onions, garlic, spring onions, sliced boiled egg and coriander leaves. Try this dish - I am sure you wont be disappointed.

I lived in Kolkata for a some time as a paying guest with Padma Aunty. Padma Aunty used to cook amazing Kerala curries. This is one of my favorite curries. I have tried to replicate from what I remember - Probably some not so Kerala elements have creeped into my recipe. So I cant boast as this being authentic Kerala prawns curry but it comes quite close.

Prawns in Coconut milk

I could not get a good view of the prawns in this pic - I need to work on my photography skills :)

Here is my version of Kerala prawn curry in coconut milk

1. Take 2 cups of freshly grated coconut, add 1 cup of warm water and a pinch of salt and grind in a grinder. Strain it using a muslin cloth to extract the thick milk. Again add some water to the coconut and blend in a grinder and strain it to get thin coconut milk. Keep this aside
2. Add 2 tbsp coconut oil in a pab. Add 1 tsp mustard seeds and saute till they crackle. Add 1 split green chilli and saute for a minute. Add a pinch of asafoetida. Add 1 medium sized onion finely chopped and saute till translucent. 

3. Add 1 inch piece of ginger juliennes and 1 tsp ginger garlic paste and saute for 1 min
4. Now add 1 tsp turmeric, 1 tbsp coriander powder, 1 tbsp black pepper powder, 1 tbsp cumin powder and saute. 
5. Add 2 cups of cleaned and de-veined prawns and saute  for 4-5 mins till its well coated with all spices

6. Add 2 finely chopped tomatoes, mix well. Cover the lid and let this cook on a slow flame for 3-4 mins. The tomato will leave some water and the prawns will cook in the same.
7. Now add 2 cups of coconut milk. Add salt according to taste. Cover and cook for 5 mins. 
8. Garnish with freshly chopped coriander leaves and serve with rice.

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