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Recipe By: Chef Sanjyot Keer
Indianised version with easy ingredients available in Indian households!

Ingredients:

For curry paste :

• 12-15 Dry red chillies
• 2-3 Lemon grass stalks
• 10-12 Cloves of garlic
• 2 inches ginger/galangal
• 2tbsp cumin seeds
• 2tbsp coriander seeds
• 1/4th cup water

For soup :

• 2tbsp oil
• 2tbsp gram flour
• ½ tsp turmeric
• 1 tsp jeera powder
• ¼ cup water
• 2 cups coconut milk
• ¼ cup carrot
• ¼ cup mushrooms l
• ¼ cup baby corn
• ¼ cup bell peppers
• Salt
• 1 tsp lemon juice
• Boiled noodles
• Fried garlic
• Peanuts
• Fried onion
• Fresh coriander
• Lemon juice
• Spring onion

Description:

• In a grinder jar add dry red chillies, lemon grass stalks, cloves of garlic, ginger/galangal, cumin seeds, coriander seeds and water
• Grind it and this is your curry paste
• Now set a pan on a medium flame and add oil, gram flour, turmeric, jeera powder, curry paste and water
• Mix well and cook for some time
• Now add carrot, mushrooms, baby corn, bell peppers, salt and lemon juice
• Cook for some time and keep aside
• Now take a soup bowl place some boiled noodles in the centre of the bowl and pour soup in it
• Now top it up with fried garlic ,fresh coriander, lemon juice and spring onion
• Serve hot immediately

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FOODporn.pl Burmese Khow Suey recipe by Chef Sanjyot Keer

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