Hot Chile Pepper Curry(Mirchi Ka Salan) |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 6 |
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A spicy curry where chiles are used not as a seasoning,but as a main ingredient! Ingredients:
8 large green chilies (of your choice) |
1 teaspoon tamarind paste, soaked in 2 tablespoons warm water (seedless) |
1 teaspoon cumin seed |
2 teaspoons coriander seeds |
1/4 teaspoon fenugreek seeds |
1 teaspoon white poppy seeds |
2 tablespoons sesame seeds |
2 tablespoons unsweetened dried shredded coconut |
4 tablespoons oil |
1 small red onion, minced |
fresh ginger, peeled and finely minced |
3 garlic, cloves.peeled and finely minced |
1/2 teaspoon cayenne pepper |
1/4 teaspoon turmeric powder |
1 cup warm water |
Directions:
1. Remove stems from chiles,split lengthwise but leave connected at the stem ends.Remove seeds if desired.
2. Place tamarind in water to soak.
3. Meanwhile heat a pan to medium and add all of the seeds,toast,stirring constantly for 1 minute.add coconut and continue toasting for about 15 seconds.Remove from heat and allow to cool thoroughly.Grind seeds and coconut to a powder.
4. Heat oil in a pan over medium heat.add chiles and cook just until they have dark spots ;remove.Add onion,ginger,and garlic and cook until lightly browned.add the dry spices,the ground seeds,chiles and water.Cover and simmer for 5-8 minutes.add tamarind pulp andd salt to taste.Cook one more minute and serve hot.
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