Curried Stuffed Peppers

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Curried Stuffed Peppers

 

1 tablespoon sesame seeds

1 tablespoon white poppy seeds

1 teaspoon cilantro (coriander) seeds

4 tablespoons shredded coconut

1/2 onion, sliced

1 inch piece fresh root ginger, sliced

4 garlic cloves, sliced

handful of fresh cilantro (coriander)

6 fresh green chilies

4 tablespoons vegetable oil

2 potatoes, boiled and coarsely mashed

salt, to taste

2 each green, red and yellow (bell) peppers

2 tablespoons sesame oil

1 teaspoon cumin seeds

4 tablespoons tamarind juice

 

In a frying pan, dry-fry the sesame, poppy and cilantro seeds, then add the

coconut and continue to roast until the coconut turns golden brown. Add the

onion, ginger, garlic, cilantro, and 2 of the chilies, and roast for a further 5

minutes. Cool, and grind to a paste using a pestle and mortar or food processor.

Set aside.

Heat 2 tablespoons of the oil in a frying pan and fry the ground paste for 4 to

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 so that they

stand, then slice off the tops and reserve. Remove the seeds and any white pith.

Fill the peppers with equal amounts of the potato mixture and replace the tops.

Slit the remaining chilies and remove the seeds, if you like. Heat the sesame

oil and remaining vegetable oil in a frying pan and fry the cumin seeds and the

slit green chilies. When the chilies 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 immediately. Serves 4 to 6.