Baby group day today, this day every week my boy gets to meet other babies in the village. Stealthily I choose to catch up on this blog instead.. 🙂
My excuse; well it’s pouring heavily outside and I was feeling the cold a lot more today than I normally do!
Banana peppers (well I think that’s what they are called) – a little culinary gem I found in Britain !
These are not fiery nor sweet. Has a mild taste somewhat cross between cayenne chillies and bell peppers (or capsicums as I call it)
This site has interesting information about peppers: Know your Peppers
Makes up as a tasty complementary peratal (stir fry) or dry curry dish to go with Dhall or Sambar…
Every so often I trial out different variation to the typical combination of food I cook (i.e. Sambar with Potatoes Peratal (similar to Bombay Aloo) is one of the classic combinations you will find in an Indian origin household). An attempt to keep tastes interesting for the family. This is one of them…. 🙂
Ingredients (For 3-4 People)
415g Banana Peppers (Approx. 9 pieces) deseeded
2 small shallot sliced
1/2 medium tomato
1 clove of garlic chopped
1 inch ginger chopped
1/2 tsp. turmeric powder
1 tsp. mild curry powder
125ml hot water
125ml coconut milk
3-5 curry leaves
4-5 tbsp. vegetable oil
Method (all on medium heat setting)
1. Heat oil on medium, add spices and curry leaves.
2. Add in shallots, garlic and ginger, fry till aromatic. Add in peppers and tomato. Coat well in oil. Cover and leave it to cook for 30 seconds.
3. Add turmeric and curry powders. Stir and cover for 30-1mins.
4. Add water, stir and cook for 2-3mins (or till peppers are 1/2 tender, add water as necessary).
5. Add coconut milk, cover and cook for further 3-mins, stirring regularly. Peppers should be fully cooked and 3/4 mushy in texture). Season with salt.