Pakistani / Indian

Curry Khawsa (Khao-Soi)

1 comment

Curry Khawsa is a Memon Pakistani version of Burmese Khao Soi. Growing up Curry Khawsa was made on special occasion or family get togethers, now its an everyday staple in my home due to easy accessibility and affordability of ingredients. Back in the day the curry was made with freshly grated coconut and fresh coconut milk, now coconut milk cans are readily available at all grocery stores along with it being so affordable compared to 80’s and 90’s.

Curry Khawsa is a spin on Curry Khao Soi but they differ from one another because graham flour is used to thicken the curry and the meat gravy is also made with traditional Pakistani spices along with Asian spices in my version of the meat. There are many variations of this dish even in the memon community. What makes this dish so popular is the fact that it appeals to so many palettes and is so versatile that it can be tweaked to fit anyone’s liking.

I hope you guys give this recipe a try, please don’t forget to like, comment and share with family and friends. Please don’t forget to follow me on instagram, subscribe to my blog and YouTube channel for easy recipe tutorials.

Details

Servings

4-6 serving

Difficulty

4

Prep Time

2.5 hours

Curry Khawsa (Khao-Soi)

Recipe by Fatima Maniya SoortyCourse: Pakistani / Indian
Servings

4-6

servings
Prep time

2

hours 

30

minutes

CURRY
Ingredients

  • 1 can coconut

  • 6 tbs Maggie coconut powder

  • 1/4 cup of graham flour

  • 5 cups of chicken stock or water with 1 chicken bullion

  • Salt to taste

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.

One Comment

  1. Great recipe.

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