Tuesday, 8 August 2017

Marcha ni Curry

Marcha ni Curry
Green Peppers in Curry

Indian food has an abundance of regional cuisine that is both hard to read all about or have a deep knowledge off. Imagine the Indian Food being subdivided by province, city, town, village, tribe and so on. 
Here I have a version of one of the 'richer' Hyderabadi Cuisines.
With green peppers like Padron and Shishito taking the world cuisine by storm here is an ancient cuisine and recipe being revived to share and enjoy!



A flavourful curry from the Hydeerabadi Region of India

Make it your own with optional ingredients listed in the Tips section


Ingredients
1 tbsp oil
12 Padron or Shishito Green Peppers

1 tbsp oil

5 red dry chillies
12 curry patta leaves
1 tsp mustard seeds3 thinly sliced fresh garlic

3 tbsp macadamia nuts
3 tbsp sesame seeds
3 tbsp coconut
1 tsp salt
1 large onions sliced
1/2 tsp turmeric
1 1/2 tsp cumin powder
1 tsp corriander powder
1 tsp tamarind paste
1 tbsp jaggery
2 cup water



Step 1

Heat the tablespoon ofoil in a pan and sizzle the green peppers  until they are slightly charred and bruised on the skins. Remove and keep aside. In the same pan heat a tablespoon of oil and add the dry chillies, garlic slices, curry patta and mustard seeds for just a minute. Keep aside in the pan.

Step 2


Dry roast onion for 5 minutes, then add the nuts for a minute. Continue to add the sesame seeds and coconut. Now grind all of this together adding as much water as needed from the 2 cups.
Add the rest of the turmeric, cumin, corriander powders and tamarind and jaggery.
Return to the pan heat for a minute and add the rest of the liquid bringing it all to a boil. Cook for another 5 -7 minutes until you can see a few droplets of oil released from the side.
Add all the ingredients of step 1. Stir and mix well and allow it to simmer for a few minutes. Serve with  warm rotli, naan or any other bread of choice.

Tips

While the peppers are the main ingredient and most important it is your choice of other ingredients which are listed. Padron is a Spanish pepper which has a sweet flavour while Shishito is from Japan and the area around it that is also most flavourful. Any other chillie can be of your choice but they can be hot to extremely hot and one should be careful if they are relatively unknown to yourself.
Macadamia nuts can be interchanged for peanuts, a tbsp of peanut butter or even almonds. If you need a nut free option sunflower seeds are a brilliant substitute.
The red dry chillies can be small and round or long. While the sesame seeds can be easily substitued for poppy seeds. While mustard seeds are delicious, onion seeds/nigella seeds are just as good.
Jaggery can be reduced, omitted or substituted with a teaspoon of brown sugar.
Tamarind paste is for sourness and can be changed for lime or lemon juice.
Curry Patta/ Leaves are hard to get in many parts but kaffir lime leaves or fresh mint are great substitutes.



For delicious Parsi Food recipes click The Art of Parsi Cooking;reviving an ancient cuisine









Photo Courtesy Niloufer Mavalvala

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