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 Hyderabadi Region of India

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

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

1 tbsp oil
12 Padron or Shishito Green Peppers

1 tbsp oil

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

3 tbsp macadamia nuts
3 tbsp sesame seeds
3 tbsp coconut
1 tsp salt
1 large onions sliced1/2 tsp turmeric
1 1/2 tsp cumin powder
1 tsp corriander powder
1 tsp tamarind paste
1 tbsp jaggery
2 cup water

Step 1

In a pan heat a tablespoon of oil, sizzle the green peppers until the skin is slightly charred. 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 sesame seeds and coconut and allow to toast for a minute. Remove and grind with the turmeric, cumin coriander powders and the tamarind and jaggery, using the measured water as necessary.

Return the ground masala to the pan, heat for a minute or two. Add the remaining water. Bring to a boil, cook for 5 -7 minutes until you can see a few droplets of oil released from the side.
Add all the ingredients from step 1. Stir and mix well and allow it to simmer for 15 minutes. Serve with warm rotli, naan or any other bread of choice.


While the peppers are the main ingredient others can be easily substituted. Padron is sweeter while Shishito is also flavourful. Other chillie can be used.
Macadamia nuts can be interchanged for peanuts or a tbsp of peanut butter and almond butter. Sunflower seeds are the best nut free option.
The small red dry chillies can be round or long. Sesame seeds are interchangeable with white poppy seeds. Mustard seeds with onion seeds (nigella).
Jaggery is optional. Brown sugar is also an option.
Tamarind paste is for sourness, lime or lemon also works well.
Curry Patta (leaves) are hard to get, kaffir lime leaves or fresh mint can be used.
This curry can also include lightly pan fried cubes of day old paneer. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo Courtesy Niloufer Mavalvala

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