Tangy Capsicum Curry Recipe

By | Published | Capsicum, Curries and Gravies | No Comment

Capsicum – 250 gms
Oil – 8 tblsp
Onion – 1, medium and sliced
Garlic Paste – 1 1/2 tsp
Jeera Methi Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 2 tsp
Salt – 1 tsp
Tomatoes – 4, medium, pureed
Dried Red Chillies – 3
Black Peppercorns – 1tsp, whole
Curry Leaves – 6
Tamarind Extract – 6 tblsp
Fresh Coconut – 1 tsp, ground
Coriander Leaves – 2 tbsp, chopped
Green Chillies – 4, slit

For the Spice Paste:
Oil – 3 tblsp
Onion – 1, medium and finely chopped
Poppy Seeds – 1 tsp
Sesame Seeds – 1 tsp

1. Remove and discard the pith/seeds from the capsicum.
2. Cut the flesh into quarters and set aside.
3. Heat 8 tblsp of oil in a heavy based pan on moderate heat.
4. When hot, fry the sliced onion till golden brown.
5. Sprinkle some water and add the garlic.
6. Fry for 5 minutes, stirring continously.
7. Add the jeera methi powder, turmeric powder, red chilli powder and salt.
8. Fry for a few minutes.
9. Add the pureed tomatoes.
10. In an another pan, heat oil for the spice paste.
11. Fry the chopped onion, poppy seeds and sesame seeds till the onions turn light pink.
12. Remove from heat and when cool, blend to a paste.
13. Add the spice paste to the tomatoes.
14. Stir for 6 to 7 minutes.
15. Add the red chillies, peppercorns and curry leaves.
16. Stir and add the capsicum.
17. Cook for about 10 minutes or till tender.
18. Add the tamarind extract.
19. Let it simmer till the gravy is reduced, around 15-20 minutes.
20. Add the coconut.
21. When the gravy has reduced and oil separates, add the coriander leaves and green chillies.
22. Simmer for a few minutes and remove.
23. Serve hot.

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