Curry Khawsa (Khao-Soi)

Directions for the Curry

• Mix ingredients in a pot, blend with an immersion blender, and let the curry cook over medium flame, stirring consistently until thickens.
  
• Turn off the heat.
  
• GRAVY
  INGREDIENTS
  
• 2 lbs boneless beef/chicken chunks (small)
  
• 2 tbs of ginger garlic paste
  
• 1/2 cup crispy fried shallots
  
• 1 tsp of cayenne pepper
  
• 1 tsp of paprika
  
• 1/2 tsp of garam masala
  
• 1/2 tsp of roasted cumin and coriander powder
  
• 1/4 tsp of cumin
  
• 1/4 tsp Turmeric
  
• Salt to taste
  
• 2 tbs sirach sauce
  
• 1 tbs of sambal sauce
  
• 1 tbs of soy sauce
  
• 1/4 cup Oil
  
• DIRECTIONS FOR THE GRAVY
• In a pan, add all the ingredients, literally throw everything in the pan, add about 1.5 cups or enough water to cover the beef and a little more, leave it to simmer over medium low flame for about 2 hours until the beef is cooked thru. For chicken do not add water, chicken will cook in it own liquid, if you want more gravy add water according to your desire. Once the meat is cooked thru, cook it over medium high flame for a few minutes until the oil separates, and turn off the heat.
  
• INGREDIENTS
• 1 pkg Cantonese flour sticks
  
• Soak in hot water for 5-7 minutes, drain, set aside.
  
• TOPPINGS
  
• Crushed kettle cooked chips
  
• Fried spaghetti (optional)
  
• Cilantro chopped
  
• Green chili thinly sliced
  
• Onion finely sliced
  
• Roasted chick pea flour (optional)
  
• Fried crushed red chili
  
• Fresh limes
  
• Fried garlic
  
• TO ASSEMBLE THE DISH
  
• In a deep bowl add spaghetti, to that add beef/chicken gravy, now add 2 ladles of curry (or according to your preference). Now preferred amount of cilantro, onion, green chili, sprinkle roasted chick pea flour, fried crushed red chili, fried garlic, squeeze the lime and crushed kettle chips and fried spaghetti.