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| This goes out to all the Heat Seekers!! |
I think every family has a network of culinary experts. I know it's true in my own family. One of my aunts is an expert in making spicy curries. Her husband has a high tolerance for spicy dishes. I boast about his tolerance to all my friends. So for this year's Diwali celebration, my mom and I decided to add a spicy dish to the menu. And who better to consult, than my aunt. When I was inquiring about her dishes, she said, "Are you sure you want those recipes?" After some persuasion, she came around to it and sent us the recipe for Stuffed Jalapeno Curry.
How to prepare the peppers for the stuffing (Gloves may be useful when handling the peppers): Wash and dry 7-8 peppers thoroughly. Slit each pepper with stalk end intact. Carefully pry it open and with the handle of the spoon, scrape out the seeds. This step depends on your spice tolerance. If you are a Hot Head, then leave some in there. However, let it be stated that, We Warned You. Then apply salt to the inner surface of each pepper. Once all of them have been prepped, please keep aside.
Stuffing Ingredients:
- 1 Medium Onion, chopped
- 2 tbsp of Coconut Milk Powder
- ½ bunch of Coriander (Cilantro), chopped
- ¾ tsp of cumin powder, roasted
- 3 to 4 tbsp of Vegetable Oil
- Salt, adjust as per taste
Procedure:
1) Heat one tablespoon of oil in a pan, add the chopped onion and stir fry for a few minutes. Then take it off heat and put aside for cooling.
2) Blend the following ingredients together: dry coconut powder, stir fried onions, coriander/cilantro, and roasted cumin powder. Pulse the mixture for 3-4 minutes, but do not over grind. Adjust the salt as per your taste. Then stuff the peppers with the mixture and put aside for frying.
3) Heat two tablespoons oil in the pan and gently place the stuffed peppers into the pan. Cook on low to medium flame. (Please Note: if necessary, add more oil for sauteing the peppers)
3) Heat two tablespoons oil in the pan and gently place the stuffed peppers into the pan. Cook on low to medium flame. (Please Note: if necessary, add more oil for sauteing the peppers)
4) Gently flip each pepper over to cook them evenly. When the peppers are more than half done, add the remaining stuffing. (The remaining stuffing amount depends on how much was stuffed into the peppers prior to this step. Don't worry if there isn't any left over)
5) Saute the peppers until they have a brownish tint and are cooked thoroughly.
***Quick Tip:
- This curry can be enjoyed on its own or with some hot rice (plain or brown) or quinoa.
