Friday, June 27, 2008

MIRCHI KA SALAN

MIRCHI KA SALAN
[Green chilies in curry sauce - personal variation]

Originally posted here:
http://atthebackofthehill.blogspot.com/2005/11/agar-firdaws-bar-ru-ye-zamin-ast.html



One pound of Mulatto IsleƱo chilies (or substitute any other large mild chili, such as Poblanos or Anaheims).
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 (or more).
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).
Quarter 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. Roast whole chilies over a flame till the skin blackens. Peel, deseed, chop into large pieces.
3. Heat oil in a large frying pan, fry the onion golden, and add garlic and ginger. When the garlic has gilded, add the spices, salt, sugar, and stir-fry till the fragrance rises.
4. Add the peanut and sesame paste, plus the coconut milk and the water. When it boils, add the chilies. Simmer, stirring, till the sauce thickens and the oil separates.
5. Add the tamarind water, bring back to boil and cook a short while longer.
6. Stir in the fresh herbs and remove from heat. Now add the hefty squeeze of lime juice.
7. Garnish generously with two or three chopped Roma tomatoes.

Serve with flaky flatbread and rice.
Serves four.


Note I: Instead of grinding peanuts and sesame, one can substitute a quarter cup (four tablespoons) of smooth peanut butter. The taste will not be much affected.
Note II: There will be some wastage when peeling the chilies.
Note III: The hue of this dish should be a lovely speckled vert emeraude. It should be semi-scoopable, and not soupy.
Note IV: This is like the Hyderabadi Mirchi Ka Salan (see this post: http://cookingwithalizard.blogspot.com/2008/06/mirchi-ka-salan-andhra-version.html ). But it is better. And not as greasy.

1 comment:

essaywriters said...

Mirchon ka salan is one of the great legacy of hyderabadis! I have been searching for the recipe since so long. Thanks for sharing it,will definitely try it anytime soon.