This is an yummy tangy fragrant coconut curry served with noodles topped with yummy crunchy garnishes make a lovely meal on its own or an elaborate soup at a big party.
This curried noodle dish has a variety of garnish of fried garlic and onions, roasted peanuts, chopped spring onions and coriander, fried noodles or crispy potato straws and not to forget the lemon & fresh coriander/ cilantro as called in many places .
The best part of this dish is it can be customised to one’s taste, not only with its elaborate spices but options of veggies & meats too ,
makes a great party dish as a live station or set out well with all its yummy additions around the hot soup , looking not only a feast to the eye but a great satisfying taste to ones palate !
for the coconut curry
1 small onions, finely chopped
1 tsp each of garlic & ginger paste
1 tsp cumin seeds roast & powdered)
1 tbsp Coriander seeds roast & powdered)
1/2 tsp turmeric powder
3 Tbsp red chilli paste (soak 3-4 red chillies & puree )
3 tbsp roasted channa flour
2 cups vegetable broth
1 can coconut milk
1 tsp soy sauce( optional)
1-2 stalks lemon grass
galangal ( fragrant ginger ) optional
2 tbsp cilantro or corainder
leaves, finely chopped
2-3 green chillies, finely chopped and soaked in 6 tbsp of vinegar
4-5 tbsp finely chopped fresh coriander leaves
2 finely chopped & fried golden
finally chopped spring onions
6-7 garlic cloves, chopped and fried
crushed roasted peanuts
crispy fried noodles
fried or boiled egg,
sautés or boiled chicken ( shredded )
sautéed prawns ( chopped )
For the noodles
•1 tbsp vinegar ( Optional)
1 tbsp soy sauce( Optional )
salt to taste
2 packets egg noodles, cooked till al dente according to packet's instructions, drained and kept aside
For the curry:
In a non stick saucepan, now prepare the spice powder- dry roast 3 tbsp of roasted gram flour or channa atta on medium heat. Roast till fragrant smell & well roasted but not browned Remove from heat.
In same pan add 1 tablespoon oil & sauté the onion, ginger garlic ,sauté, add the cumin, coriander,chilli purée, turmeric the roasted channa flour sauté
Add 1/2 cup broth , to the roasted top masala and whisk it in to avoid lumps. Add the coconut milk, the other 2 cups broth and add to the saucepan.
Later add soya and a little of the green chillies kept in vinegar. a pinch of sugar if required
If the curry is too thin, cook on high, uncovered, for a few minutes to thicken up a bit. Sprinkle some cilantro.
For the noodles:
Take 3-4 tbsp oil in a large pan and heat it. Fry the chopped garlic for the garnishes first. Remove and let lay on a paper towel to soak extra oil, if necessary.
In the same pan on high heat with the remaining oil, add the sliced garlic cloves.. Add sliced onions, if required and fry till translucent. Add the sliced cabbage, (if using ) and fry for a minute. Add in the noodles. Add in the soy sauce and vinegar.
Lay down the garnishes- chopped cilantro, chopped onions, lemon wedges (optional), fried garlic, fried noodles , green chillies soaked in vinegar, boiled or fried egg.
In a bowl, add the noodles. Top with the chicken /prawns/coconut curry. Top with a little of each of the garnishes- but definitely the fried garlic, green chillies soaked in vinegar oni
optional suggestions & Basic stock
( can make with chicken , prawn or vegetables )
For Prawns marination
150 gm deveined prawn
1 tsp sesame oil
1/2 tsp lime juice
1/2 garlic ginger paste ( optional )
salt & pepper to taste
For the chicken marination:
7 garlic cloves crushed
1.tbsp ginger paste
1.5 pounds boneless, skinless chicken
lime juice or vinegar
salt and pepper, to taste
For chicken preparation,
Cut the chicken into bite sized pieces. Marinate it with the lime juice , ginger garlic paste and salt and pepper, and leave for 2 hours. sauté & keep shredded in a bowl . for assembling as required
for prawns preparation wash well the prawns, marinate with the marinade given , sauté for 3 mins in 1 tsp oil till pink about 2-3 minutes max. keep in a bowl for assembling as required
vegetable Broth /stock preparation ,in a pressure cooker add oil & sauté vegetables like carrots, beans, green bottle gourd,celery , add 1 litre water, salt @ pepper to taste & cook for 2 whistle . when ready to open after the pressure reduces ,open lid & strain well the stock through a strainer use this as required for the stock . this makes the basic broth “vegetable broth / stock”