Noodle fun with Burmese Khowsuey

Burmese Khowsuey- From the bellydriven's kitchen

Burmese Khowsuey- From the bellydriven’s kitchen

It was one Sunday morning that I craved for  khowsuey…but the lazy me did not want to cook up the dish..and so started my search for this dish in various kitchen’s of Mumbai. But alas I could never find the right combination anywhere in the city. For me khowsuey is the right mix of noodles with coconut chicken curry, with that right amount of crunch, with the whiff of the fried garlic and the fieriness of the green chillies… And how did I come across this huge expectation? Well khowsuey was introduced to me by my husband’s mami who grew up in Kolkatta…so technically it is my mother in law’s recipe 😉

Now I have finally resigned to the fact that the lazy me has to stand up and cook this meal in a bowl with a little bit of love and lots of flavor.

Thank you mami for introducing me to this droolworthy recipe…this is now a staple at home

Ingredients

  • 200g noodles boiled in salted water and drained

For the broth

  • ½ kg chicken
  • 100 ml of coconut milk
  • 1 medium onion thinly sliced
  • 1 inch piece of ginger (grated)
  • 1 bay leaf
  • 10 peppercorns
  • 1 black cardamom
  • ½ tablespoon dried shrimp paste/ fish sauce
  • 1 teaspoon turmeric
  • 1 tablespoon gram flour (besan)
  • Salt to taste

For garnishes

  • Green coriander
  • Chopped spring onions
  • Fried sliced onions
  • Fried sliced garlic
  • Boiled eggs quartered
  • Crisp fried noodles
  • Wedges of lemon
  • Chilli flakes/ freshly cut green chilies

Method

  • Clean and boil the chicken with bone in a large pot of water with a teaspoon of salt. Add the bay leaves, black peppercorns and black cardamom. Boil till the chicken is ready to shred. Then debone the chicken and save the stock for further use discard all the bones.
  • Heat oil in a large pan and fry the onions and ginger with turmeric and shrimp paste till it is golden brown in color. Add the chicken and stir fry with the masalas, then add the coconut milk and the stock. Let the curry simmer for 20-25 minutes before you add the gram flour (besan) to thicken. Adjust the salt
  • Serve with freshly boiled noodles and the garnishes to suit your taste
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