A sister-in-law of mine once told me that what we call Burmese Khow Suey only exists in our Indian imaginations. In her three year stay in Yangon, she didn’t come across anything remotely like it .
However, I first came upon Khow Suey when I was all of 13 years old. A much travelled aunt who used to make a big production of being invited by her , once included my brother and me when she invited my parents to her much prized Sunday brunch
. To say I was gob smacked is an understatement. For me it was like dying and going to heaven.
For several years I used to think that Khow Suey was the ultimate in exotic cuisine and kept her reluctantly shared recipe close to my chest. That was before the now defunct Busaba opened up Burmese cuisine to the everyday Mumbaikar.
The other day I was slurping down my chicken Khow Suey at Palladium Social when Hubby Dear expressed a keenness to try the coconut curry.
Since he had assiduously passed up the Khow Suey every time it was made at home, I was once again gob smacked !
And what was more shocking was that he asked me to make a Vegetarian version for Sunday’s lunch .
So here’s what I did
- For the curry
- 1 x 200 g coconut milk
- 2 tablespoons oil
- 1 small onion grated
- 1/2 teaspoon garlic ginger paste
- 1/4 teaspoon turmeric
- 1/2-1 teaspoon red chill powder ( depending on how fiery you like it)
- 1 heaped teaspoon ground coriander powder
- 1 heaped tablespoon chick pea flour ( besan)
- For the vegetables
- 1 cup pre-cooked Nutrela Soya nuggets
- 1 cup chopped zucchini
- 3 baby corn
- 1 cup chopped broccoli
- 1/4 cup red bell pepper chopped
- 1/4 cup yellow bell pepper chopped
- 1/2 cup finely sliced mushroom
- For the garnish
- 1 finely sliced onion made into a barista ( deep fried to a crisp golden brown)
- 2 teaspoons golden fried chopped garlic
- chopped coriander
- chopped green onion
- coarsely ground roast peanuts
- crumbled boiled egg
- lemon quarters
- To make the curry :
- Heat the oil in a pan and add the grated onion and stir till pink. Then add the garlic ginger paste and continue stirring. Reduce the heat to avoid sticking.
- When the onion is golden brown, add the turmeric, red chilli powder and coriander powder. Roast till you get the aroma of roasted spices ( around a minute or so).
- Add the chick pea flower and continue stirring till the flour is slightly roasted.
- Toss in the vegetables one by one starting out with the baby corn, then broccoli, mushroom and bell peppers. Finally add in the cooked soya nuggets.
- Add just enough water and cover with a lid .
- Allow the pot to simmer till the vegetables are just done.
- Remove the lid and add the coconut milk.
- Once again allow the curry to simmer - letting it thicken a bit.
- Adjust the salt before serving
- Serve with steamed noodles or steamed white rice.
- Khow Suey is served on top of the noodles/rice with all the accompaniments added on top . Mix together to get an interesting mix of crunch and flavour.
- You could add a dash of lime if you like slightly tangy, citrusy flavour.