Kari Khaose Recipe

Meat curry:
Cut boneless meat or chicken into very small pieces. Wash & keep it aside.
Grind fried onion (1 cup) with ginger/garlic paste, chilli pwdr, salt, and tomatoes (2 small)
In a pot on the stove, sauté meat and then add the above paste. Cook till you see little oil on the
sides. Add 2 glass of water (or as thick or watery meat curry you want), & let the curry cook
until oil comes on the surface.

Coconut curry:
Sauté ½ a lb of chickpea flour in a non-stick pot. When you smell the roasted flour, take it off the
stove and let it cool. Once cooled, add cold water to make a paste.
Take 3-4 Tbsp of coconut milk pwdr (Meggie) and make a paste of it.
Take a large pot with 2 L water. Warm the water first then add chickpea flour past and coconut
pwdr paste, stirring continuously.
Add a small piece of coconut cream, salt & Chinese salt per your taste.
Let it cook on medium heat, stirring continuously till the curry is thick

Spaghettis:
Boil one pack of spaghettis in boiling water with salt & oil. Drain it when cooked. Wash it with
cold water and toss some oil so it doesn’t stick together.

Condiments:
Crunchy spaghettis - Take some boiled spaghettis and deep fry it till medium dark brown. Spread
it on a paper towel and crunch it when cold.
Chilli paste – Take few tble spoons of oil in a separate pot, heat it, add chopped garlic, chilli
flakes & salt. Sauté a bit and keep it aside.
Finely cut green onions, fresh coriander, boiled egg & lemon
Enjoy!