Khausa *updated*

Khausa is a well-known Memon dish that gets its origins from the region of Burma. The dish is made up of spaghetti topped with coconut curry and a beef or chicken curry. 

You can then add other toppings based on personal taste, such as cilantro, fried garlic, ginger, lemon, etc.

This recipe is for 4 people.

Below is the recipe for the spaghetti, coconut curry and the beef/chicken curry.

SPAGHETTI:
Boil the spaghetti to package instructions. Add salt to the boiled water, do not add oil. If the spaghettis are too slippery the dish won't come out as creamy and good. I use thin spaghetti for this dish. (Wheat spaghetti is pictured above)

COCONUT CURRY:

INGREDIENTS:
1. 13.5 oz can of coconut milk
2. 13.5 oz yogurt
3. 13.5 oz water
4. 2 garlic cloves (chop these as small as you can or use 1 tsp minced garlic)
5. 2 stems of curry leaves (about 10-15 leaves)
6. 3 green chillies (cut)
7. 1 tbsp besan flour (also called gram flour or chickpea flour)
8. 1 pinch turmeric
9. 1 tsp oil

INSTRUCTIONS:
1. In a blender, mix the coconut milk, yogurt, besan flour, green chillies, turmeric, and half of the water.
2. Heat 1 tsp oil in a pot on medium high heat. Once the oil is warm, add the garlic. Once the garlic begins to brown, add in the curry leaves. Sautee the leaves for a few minutes til they splutter and then add the mixture from the blender. (Since some yogurt remains in the blender after you pour it, add the remaining water to it and swish it around to get all of hehe yogurt milk mixture from the blender).
3. Bring the curry to a boil. As soon as the curry comes to a boil, reduce the stove to a simmer and cook for about 30 minutes. (If it's too creamy for your liking, add 1/4 cup of hot water)

BEEF/CHICKEN CURRY:

INGREDIENTS:
1. Meat of your choice, beef or chicken. (1 pound beef or 4 boneless chicken breasts/6 boneless chicken thighs. For either meat, cut into little 1/2 inch by 1/2 inch squares)

2. 1 large onion (chopped in a chopper)

3. 4 tablespoons tomato paste

4. 1 tsp salt

5. 1.5 tbsp red chili powder

6. 1 tbsp coriander powder

7. 1/4 tsp turmeric

8. 1 tbsp ground garam masala

9. 1 tbsp ginger/garlic paste

10. 1/4 cup oil

INSTRUCTIONS:

In a frying pan, heat the oil and fry the onions til they brown. Transfer 1 tbsp of that oil and the browned onions to the pot that you will be using to cook the meat.

On high heat, add ginger/garlic paste, tomato paste, and the spices (number 4 through 8). Also add 1/2 cup of water and cook this through til the onions begin to disappear. This will take about 15-30 minutes. 

Once the onions/tomato mixture has become a thicker gravy, add in the meat and reduce the heat to medium heat. (The chicken will cook about 15 minutes and the beef will cook about 45 minutes) 
*NOTE* Do not overcook the meat here, for it will harden and become chewy.

ADDITIONAL INSTRUCTIONS:

Here are possible toppings for the khausa: green chilies sliced, fried garlic, fried spaghetti (1 inch uncooked pieces), lemon and red crushed pepper sauce (all pictured below). (For the red crushed pepper sauce, in a bowl put crushed pepper and to it, add heated oil, enough just to cover it. It will sizzle and you should stir it with a regular spoon to make sure it gets to the bottom of the crushed pepper equally. And that's it, this sauce also goes great with chinese.) Additional toppings not pictured include: ginger sliced, cilantro, or mint.

Put spaghetti, add the coconut curry and the beef curry and the extra toppings. Eating this with chips is the best. It adds a little crunch to it. You can either crumble the chips on top of your dish, or take a bite of it separately. Ruffles are the best for this!