This is a classic Asian fusion dish from Myanmar. Being on the ancient trade route between China and India this dish combines East Asian noodles with a Bengali-style coconut curry gravy. Interestingly, the chillies are used more for colouring than heat in this dish and black pepper is the main spice.
Ingredients:
1l (4 cups) boiled rice noodles
For the Spice Paste:
5 whole dried kashmiri chillies
1 1/2 tbsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp garlic, chopped
2 tbsp freshly-grated coconut
2 tsp ginger, finely chopped
2 tbsp poppy seeds (kus-kus)
1 tbsp cashew nuts, chopped
100ml (~1/2 cup) water
For the Curry:
3 tbsp oil
2 Indian bayleaves
8 curry leaves
100g (1/2 cup) onion, grated
175g (3/4 cup) tomatoes, grated
260g (2 cups) chopped mixed vegetables, boiled until just tender (green beans, carrots, peas, cauliflower, broccoli, red bell pepper)
625ml (2 1/2 cups) coconut milk
1/4 tsp freshly-ground black pepper
sea salt, to taste
For the Garnish:
150g (1 cup) garlic, sliced into rounds
100g (1 cup) thinly-sliced onions
50g (1/4 cup) dried split butter beans, chopped
50g (1/2 cup) spring onions, chopped
5g (1/4 cup) coriander (cilantro), chopped
1 tsp red chilli flakes
salt, to taste
2 tsp fresh lemon juice
Method:
Begin with the spice paste. Combine the spices in a blender with the water and render to a smooth paste. Scrape into a bowl and set aside.
For the curry, heat the oil in a large non-stick pan or wok over medium heat. When the oil is hot add the bay leaves, curry leaves and onions. Fry for about 2 minutes, until the onion begins to brown and the curry leaves blacken.
Stir in the spice paste and continue frying for 1 minute. Stir in the tomatoes and continue cooking for 2 minutes.
Now add the mixed vegetables and coconut milk along with the salt and black pepper. Stir well to combine and continue cooking for 4 minutes, stirring occasionally. Take off the heat and set aside.
For the garnish, heat 100ml oil in a non-stick pan or wok over medium heat. Once the oil is hot reduce the heat to low then add the garlic and fry until just browned. Remove with a slotted spoon and drain on kitchen paper.
Add the onions to the remaining oil and deep fry until they brown. Remove with a slotted spoon and set aside to drain on kichen paper.
Add the chopped butter beans to the remaining oil and fry until drained. Remove with a slotted spoon and drain on kitchen paper.
Add 1/4 of the cooked rice noodles to a serving dish. Pour over 1/4 of the curry then add the next 1/4 of the noodles and 1/4 of the curry. Continue in this fashion until the noodles and curry have all been used up.
Garnish with the fried onions, beans, garlic and the sliced sping onions. Sprinkle over the chilli flakes, salt and lemon juice then serve.
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