I picked up a whole chicken on sale a little while ago and decided that I wanted to try making a Kashmiri chile chicken curry with it. Iyer recommends serving that particular curry with a black lentil dal. This all sounded well and good, but left the meal completely devoid of vegetables. I though this pan-roasted bell pepper curry sounded like it would be a good match for the other flavours in the meal. It's probably not the most nutritious or vitamin-rich curry out there, but it gave us something that was neither meat nor legume, so I rolled with it. It's quite tasty, but I was a bit disappointed with how little it made. I think I'd be tempted to do a double batch next time.
 |
| Simla mirch fry (top left), pictured with kali aur hari mirch urad dal (top right) and Kashmiri mirch waale murghi (bottom left). |
Simla Mirch Fry
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 2 Tbsp. canola (or other neutral) oil
- 1 tsp. mustard seeds
- 2 large bell peppers, cut into 2cm pieces
- 2-4 fresh green Thai chilies, halved lengthwise
- 1/4 c. chopped fresh cilantro
- 1 tsp. Dhania-Jeera Masala
- 1/2 tsp. coarse sea salt
- 1/2 c. water
Directions
- Heat oil over medium-high heat.
- Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
- Reduce heat to medium-low and add bell peppers and chilies.
- Cook, uncovered, stirring occaisonally, until peppers are soft and skin is blackened in places and blistered (15-20 minutes).
- Add cilantro, masala, and salt.
- Stir to mix and allow to cook for 10-20 seconds.
- Add water and bring to a boil.
- Remove from heat and serve.
No comments:
Post a Comment