Curry khousay

Name: Curry khousay
Cuisine: Pakistani
Ingredients: 250 gm 🐔 chicken or beef mince; 2-3 tbsp Oil; 1 tbsp Ginger garlic paste; 1 tbsp Red chilli powder; As per taste salt; 1 tsp turmeric powder (I use Kachi Haldi sesonal delicacy); 4 tbsp Tomato puree; 2 tbsp Oil; 10/12 Curry leaves; 1 glass water +1 liter water; 2 tbsp Gram flour; 1 tbsp Red chilli powder; 1 tsp turmeric powder (I use Kachi Haldi seasonal delicacy); 1 sachet Coconut milk; 4-5 tbsp yoghurt; As per taste Salt should be added on last; 1 pack noodles prepared according to packet instructions; 2-3 pack potatoes chips; 8-9 cloves garlic cut in slices and light brown; Handful chopped coriander leaves; Green chillies sliced; 2 Spring onions finely chopped; chilli oil or chilli flakes

Sumera Rahman @cook_19058549

#mentorship
Khousay pronounced “Co-Say” is a known Memon dish in Karachi, Pakistan. Memon’s are a sub sect group of Muslims from the Indian subcontinent, whose name came from the root word “Mu’min,” which means believer. Their lineage traces back to Sindh, India and later they had migrated to Gujrat, India. When the partition happened between India and Pakistan, many of them moved to settle in Karachi, Pakistan. A big city with lots of food and culture.though khousay is originally a burmese and thai dish called “khao suey,” memon’s modified it and adapted to make their own version. it is a very pungent and aromatic dish with depth of flavor and is probably the most popular dish in any memon home. cooked noodles in a flavorful coconut curry with a meat gravy topped with herbs and toppings is the delectable dish we memon’s call khousay.

Sumera Rahman @cook_19058549

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Ingredients

for chicken or beef mince
250 gm🐔 chicken or beef mince
2-3 tbspOil
1 tbspGinger garlic paste
1 tbsp Red chilli powder
As per taste salt
1 tspturmeric powder (I use Kachi Haldi sesonal delicacy)
4 tbspTomato puree
Khousay curry
2 tbspOil
10/12Curry leaves
1 glasswater +1 liter water
2 tbspGram flour
1 tbspRed chilli powder
1 tspturmeric powder (I use Kachi Haldi seasonal delicacy)
1 sachetCoconut milk
4-5 tbspyoghurt
As per taste Salt should be added on last
Pasta the base
1 packnoodles prepared according to packet instructions
Condiments
2-3 packpotatoes chips
8-9 clovesgarlic cut in slices and light brown
Handful chopped coriander leaves
Green chillies sliced
2Spring onions finely chopped
chilli oil or chilli flakes

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Steps

1

Method for chicken
Heat oil add ginger garlic just sauté now add chicken or beef mince and stir than add tomatoes purée and all above ingredients and cook till chicken get dry and cooked well
2

In blender jug add 1 glass water all above ingredients except garlic paste,salt, oil and curry leaves
Blend everything together now in big cooking pan add oil sauté garlic paste now pour mixture and use whisk to cook now add more water and boil it well for 10 to 15 min now add salt on it let it’s cook for more on low flame after few min check gravy it’s should not be thick.
3

Take 8 -9 cloves of garlic cut in slices and light brown it.
Boil pasta and set aside
2 to 3 pack of potatoes chips long ones.
Chopped 2 spring onion very finely.
4

Now your all ingredients ready
Take plate first spread Pasta. Now pour generously your coconut gravy. As my family like runny one so I won’t made thick.
Now place chicken or beef what ever you like more than lots of of crunchy spring onion.
Now again pour some gravy than sprinkle chips and crunchy fried garlic and some drips of chilli oil or chilli flakes
5

Basic recipe is that the only change I made is I use beef instead of chicken