1 packet egg noodles
2 tbsps garlic paste
2tbsps ginger paste
2 onions (paste)
2 tomatoes (skinned and pureed)
2 tsp red chili powder
500 ml coconut milk
250 gms boneless chicken chopped into small pieces
For vegetarians, replace the chicken with chopped mushrooms, brinjals and paneer
1 tsp freshly ground Garam masala (equal portions cinnamon, cardamom and clove)
1 small bowl chopped spring onions
1 small bowl chopped lemon
1 small bowl chili flakes
1 small bowl roasted garlic
1 small bowl crisply fried baby prawns
1 small bowl sliced boiled egg
1 small bowl chopped coriander
Take a teaspoon of vegetable oil. Add the onion and ginger and garlic pastes. Saute till it changes colour. Then add the chili powder. Keep sautéing. Then add the chicken pieces. If making the vegetarian version, add the vegetables now. Keep sautéing till the chicken changes colour and is coated with the pastes. Then add the tomato puree and salt to taste. Once again, sauté till the tomato puree is cooked through. Then pour in the coconut milk, bring to a boil once and simmer for 10 minutes. Add the garam masala powder at the end, stir and take off the flame.
In the meantime, boil the noodles.
Each person should have a large soup bowl, in which they take one serving of noodles. Top it with as much soup as they want and the accompaniments of their choice. The lime should be squeezed on the individual soup servings.
We usually serve this at home with spring rolls and steamed momos.