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!!