Friday, June 27, 2008


[Green chilies in curry sauce - Andhra version]

Originally posted here:

Half a pound of long green chilies (Paprika in Europe, Anaheim or Mild New Mexico in US).
One onion, minced.
Three or four cloves of Garlic, minced.
A thumb-length of ginger, minced.
Quarter cup roasted Peanuts.
Two TBS Sesame seeds, lightly toasted.
Three Tsp. ground Coriander.
One Tsp. ground Cumin.
Half Tsp. Cayenne.
Half Tsp. Turmeric.
A generous pinch of Sugar.
A pinch of ground Cinnamon.
Pinch Salt.
One and a half cups Water.
One and a half cups Coconut milk.
Half cup strong Tamarind water (2 - 4 TBS Tamarind paste in hot water).
Half cup chopped Cilantro.
Quarter cup chopped Basil.
Quarter cup chopped Parsley.
Quarter cup Olive Oil.
A hefty squeeze of Lime juice, added at end of cooking,

1. Grind peanuts and sesame seeds to a fine paste.
2. Blanch whole chilies briefly in boiling salted water. Drain, deseed, chop into large pieces.
3. Heat oil in a large frying pan, fry chilies to gild, remove and set aside.
4. Fry onion golden, add garlic and ginger. When the garlic has gilded, add the spices, salt, sugar, and stir-fry till the fragrance rises.
5. Add the peanut and sesame paste, plus the coconut milk, water, and chilies. Simmer, stirring, till the sauce is thick and the oil separates.
6. Add the tamarind water, bring back to boil and cook a short while longer.
7. Stir in the fresh herbs and remove from heat, add the hefty squeeze of lime juice.
8. Garnish generously with two or three chopped Roma tomatoes.

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