Hot Chile Pepper Curry (Mirchi ka Salan)

Name: Hot Chile Pepper Curry (Mirchi ka Salan)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 8 large green chilies; 1 tsp tamarind paste; 1 tsp cumin seed; 2 tsp coriander seeds; 0.25 tsp fenugreek seeds; 1 tsp white poppy seeds; 2 tbsp sesame seeds; 2 tbsp unsweetened dried shredded coconut; 4 tbsp oil; 1 small red onion; fresh ginger; 3 garlic; 0.5 tsp cayenne pepper; 0.25 tsp turmeric powder; 1 cup warm water

Green chilies, white poppy seeds and coconut come together in this Hyderabadi curry, fragrant with cayenne and tamarind and simmered on the stove.

42 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 12 min · 42 min total
Difficulty: medium

1
Remove stems from chiles,split lengthwise but leave connected at the stem ends.Remove seeds if desired.
2
Place tamarind in water to soak. Meanwhile heat a pan to medium and add all of the seeds,toast,stirring constantly for 1 minute.add coconut and continue toasting for about 15 seconds.Remove from heat and allow to cool thoroughly.Grind seeds and coconut to a powder.
3
Heat oil in a pan over medium heat.add chiles and cook just until they have dark spots;remove.Add onion,ginger,and garlic and cook until lightly browned.add the dry spices,the ground seeds,chiles and water.Cover and simmer for 5-8 minutes.add tamarind pulp andd salt to taste.Cook one more minute and serve hot.
8 min