Thursday, May 29, 2014

CAPSICUM WITH MASALA CURRY ENJOY DAN:

                     CAPSICUM MASALA CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
2 green capsicums/bell peppers, cut into big squares
1 onion, finely chopped
1 (19 Oz) can MAE PLOY coconut milk
1 teaspoon dry red chili (lal mirch)
1/4-cup dry roasted peanuts
2 teaspoon coriander seeds (dhanya)
1/2- teaspoon EACH cumin seeds, (jeera) black (brassica nigra) mustard seeds, nigella (kalonji) seeds, five spices (panch phoran)
2 garlic cloves, minced
1 teaspoon turmeric (haldi)
1/2-teaspoon red chili powder
1 teaspoon lemon juice
1 teaspoon sugar
2 tablespoons olive oil

DIRECTIONS:
1.   Add all the seeds except cumin in a dry fry pan and roast until they start popping.
2.   Set aside and let cool;
3.   When cool place roasted seeds and roasted peanuts in coffee grinder, grind until smooth to make a fine masala powder.
4.   In skillet over medium-high heat add oil when sizzling.
5.   Add cumin seeds when popping.
6.   Add onion and sauté 5 minutes; add garlic and sauté 1 minute more.
7.   Add capsicum and sauté for 2-3 minutes, season with dash of sea salt.
8.   Add turmeric powder and red chili powder and cook for 1 minute.
9.   Add 1/2-the coconut milk, masala powder, sugar, lemon juice.
10.                Stir and cook 2 minutes.
11.                Add remaining coconut milk and bring to a boil.
12.                Reduce heat, cover and simmer for 5 minutes.
13.                Serve with jasmine rice

ENJOY DAN:                     BON-APPETITE!!


No comments:

Post a Comment