A Burmese specialty, spaghetti with coconut sauce served with either tender beef or chicken and garnished with assorted condiments. Truly a fantastic and exotic dish! You can use the same recipe to make Chicken Khao Suey, just substitute the beef with boneless chicken and cook using the same method. It will take less time to get done and you will not need as much water during cooking of the chicken, otherwise everything else stays the same!
First prepare the Beef Steak mixture:
INGREDIENTS
½ kg beef steak, cubed
4 tbsp. oil
1 onion – chopped
1 tsp. ginger paste
1 tsp. garlic paste
pinch of turmeric powder
1 tsp. red chili powder or flakes
1 tsp. cumin powder
1 tsp. coriander powder
salt to taste
some paprika or tandoori masala for a bit of color
1 tbsp. tomato puree
INSTRUCTIONS
Heat the oil and fry the chopped onion. When it gets translucent, add the ginger and garlic pastes. Fry for a minute, then add the tomato paste and cook for a few minutes. Now add the beef cubes and the spices, and stir fry for about 5 minutes, then add about 1 cup water and cook until the beef is tender. Add more water if necessary.
You can alternatively cook this in a pressure cooker for about 15-20 minutes depending on what cut of beef you're using. Once ready, set aside.
Now you can cook the coconut sauce:
INGREDIENTS
1 cup yoghurt
1 can coconut milk or coconut milk from 2-3 fresh coconuts depending on size.
2 cups water
4 tbsp. gram flour
½ tsp. turmeric powder
1 tsp. red chili powder
salt to taste
juice of 1 lemon
INSTRUCTIONS
In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chili powder and water until completely blended. Pour into a pan and cook on medium heat until it thickens and is cooked through. Now add the coconut milk whilst stirring continuously. Cook for about 20 minutes and when it’s done, adjust salt then add the lemon juice and mix well. Then turn off the heat. Set aside.
Boil 1 packet of spaghetti with a salt and a bit of oil, drain and you can now assemble your dish.
In a serving plate, place your boiled spaghetti, then pour the coconut gravy over it, followed by the beef gravy in the center. Garnish with condiments of your choice. You can use any of these or whichever other garnishes you prefer:
chopped coriander
fried onions
spring onions
crushed pooris
chopped chilies
lemon wedges
Comments
im a Burmese and dis is one of my absolute favorite dish. but our recipe is kind of different. when we make the coconut milk gravy, we add fresh tomato puree to it and boiled chana puree and then once the chicken/beef/mutton gravy is ready we combine all three. then we bring this combination of three to a boil and drop some small peeled onions.
as for the garnish, we also add boiled eggs, sliced onions and fried red chilli flakes(fry the red chilli on a pan with few drops of oil for about 3-4 min and then crush into big flakes).
we serve it the way u mentioned fauzia ;)
this is how my grandma taught my mom and now guests request this dish !! <3
unfortunately my mom cooks this dish just twice or thrice a year! lol
Please can you give the coconut milk in cups. otherwise, can you tell us the size (oz) of the can?
About 2 cups or 400 ml.
may i knw wats gram flour please if u dnt mind or give me an alternatve name for it
Flour made from chickpeas/lentil. It may also be called Besan flour, chickpea flour or yellow lentil flour.
One of the best dishes ever!!! My daughters favorite, "coconut soup". At my place, we mix the beef and coconut gravy together.
I also drizzle a little bit of imli (tamarind) chutney on top. Superb!!!