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Recipe details are AI-generated from the video and may contain errors — for reference only.
Roughly chop 2 cups of fresh coconut and transfer into a mixer grinder jar, add 2 cups of water, and grind as fine as possible until a smooth whitish paste is formed.
Watch out
Grind the coconut as fine as possible, otherwise much of the milk will remain trapped inside the pulp.
Place a sieve over a bowl and line it with a clean muslin cloth.
Watch out
Ensure the muslin cloth is completely clean to avoid contaminating the coconut milk.
Transfer the ground coconut paste onto the muslin cloth and squeeze well to extract the thick coconut milk into the bowl until thick coconut milk drains through.
Watch out
Squeeze the cloth firmly with both hands to extract all the liquid, otherwise the milk yield will be low.
Put the squeezed coconut pulp back into the grinding jar, add an additional 1 cup of water, and grind again.
Watch out
Add the exact amount of water so the second extraction does not become too watery.
Repeat the process by pouring the second grind onto the muslin cloth and squeezing out the remaining coconut milk into the bowl until combined with the first batch, yielding approximately 800 ml of fresh homemade coconut milk.
Watch out
Squeeze thoroughly to extract maximum liquid, leaving you with about 800 ml of coconut milk.
In a small grinding jar, add 2 medium-sized chopped onions, 7 cloves of garlic, 1 inch ginger, 2 green chillies, and 1 tbsp coriander stems, add a little water and grind into a fine paste until completely smooth.
Watch out
Grind into a very fine paste, otherwise chunky bits of onion and garlic will affect the smooth texture of the curry base.
Set a wok on medium-high heat, add 1 tbsp of oil, add the onion paste, and cook well for 2-3 minutes until the paste is cooked and slightly translucent.
local_fire_departmentmedium high flameWatch out
Stir continuously so the onion paste does not stick to the bottom of the wok and burn.
Lower the flame before adding 2 tsp haldi powder, 2 tsp lal mirch powder, 1 tsp dhaniya powder, and 1 tsp jeera powder, then add a little water and cook the spices until the oil separates and the spice paste is well-cooked.
local_fire_departmentlow flameWatch out
Lower the flame before adding powdered spices, otherwise they will burn instantly and turn bitter.
Add 1/2 cup French beans, 1/2 cup gajar, and 1/2 cup baby corn, stir well, then add 750 ml vegetable stock or hot water, 1 tbsp gud, and salt to taste, stir and bring to a boil, and cook for 5-6 minutes on medium flame until the vegetables are tender.
local_fire_departmentmedium flameWatch out
Stir well after adding stock to ensure the spices dissolve evenly into the liquid.
Lower the flame, then in a separate bowl add 3 tbsp besan and a few tablespoons of coconut milk, mix well to make a lump-free slurry, and whisk this slurry into the rest of the coconut milk ensuring no lumps remain.
local_fire_departmentlow flameWatch out
Ensure no lumps remain in the besan slurry, otherwise lumps will cook into the soup and ruin the texture.
Add the prepared coconut milk mixture into the wok, stir well, increase the flame to medium heat, let it simmer for 5-6 minutes stirring at regular intervals, taste for salt and adjust, then finish by adding 1 tsp lemon juice.
local_fire_departmentmedium heatWatch out
Lower the flame before adding coconut milk, otherwise high heat will curdle the milk like yogurt
also stir at regular intervals so the besan does not stick or burn
Handle hot soup ladle carefully to avoid splashes and burns.
Place 1.5 cups of boiled noodles in a serving bowl, top with 2 tbsp sliced onions, 2 tbsp crushed roasted peanuts, 2 tbsp fried noodles, pour over the hot curry, and garnish with 1 tbsp fresh coriander, 1 tbsp spring onion greens, 1 tbsp fried garlic, 1 tbsp fried onions, 1 tsp chilli oil, and a lemon wedge on the side.
Watch out
Pour the hot soup carefully over the noodles so it does not spill over the rim of the bowl.
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