CURRIED STUFFED PEPPERS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Dry-fry the sesame, poppy and coriander seeds in a frying pan, then add the coconut and continue to roast until the coconut turns golden brown.
- Add the onion, ginger, garlic, coriander and chilies, roast for a further 5 minutes. Cool, and grind to a paste using a pestle and mortar or food processor. Put aside.
- Heat 2 tablespoon of the oil in a frying pan and fry the ground paste for about 5 minutes. Add the potatoes and salt and stir well until the spices have blended evenly into the potatoes.
- Trim the bases of the peppers, then slice off the tops. Remove the seeds and any white pith. Fill the peppers with equal amounts of the potato mixture and replace the tops.
- Slit the remaining chillies and remove the seeds. Heat the sesame oil and remaining vegetable oil in a frying pan and fry the cumin seeds and the green chillies.
- When the chillies turn white, add the tamarind juice and bring to the boil. Place the peppers over the mixture, cover the pan and cook until the peppers are just tender. Serve at once.
INGREDIENTS
- 1 tablespoon sesame seeds
- 1 tablespoon white poppy seeds
- 1 teaspoon coriander seeds
- 5 tablespoon desiccated (dry unsweetened shredded) coconut
- ½ onion, sliced
- 1 in piece fresh ginger, sliced
- 5 garlic cloves, sliced
- Handful of fresh coriander (cilantro)
- 6 fresh green chilies
- 5 tablespoon Cooking oil
- 2 potatoes, boiled and coarsely mashed
- Salt, to taste
- 2 each, green, red and yellow (bell) peppers
- 2 tablespoon sesame oil
- 1 teaspoon cumin seeds
- 4 tablespoon tamarind juice
7 comments for “Curried Stuffed Peppers”
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