Green Chilli Curry - "Mirchi ka Salan"
 Ingredients:2 cups of whole fresh green fat chillis – (slit and deep fry for 1-2 mins in hot oil and drain on kitchen paper and set aside)1 heaped tsb mustard seeds10-12 curry leaves1/2 tsb of turmeric1 chopped large onion1 1/2 tbsp of tamarind pastesalt to tasteGrind together the following and make a masala paste:1-2 tbsp dry roasted and then ground, cumin seeds1-2 tbsp roasted and then ground, coriander seeds2-4 cloves of chopped garlic2 tbsp of dry roasted sesame seedsa small piece of chopped ginger1/2 cup of roasted blanched almonds1 long dried red chilliCoriander leaves for garnishServes about 4 – 6 people accompanied with rice. Takes about 45 minutes to prepare |
I am officially sick of bland turkey, sprouts, parsnips and roast potatoes - My 'desi' taste buds are craving some hot stuff....Nothing can really conjure up heat like a "Mirchi Ka Salan"...(Chili Curry)! This fiery, fragrant and tangy tamarind chili curry is based on a Hyderabadi recipe and this version is slightly borrowed from a friend of my mom’s – she always used to make this for Sunday lunches when we were young. I can just see us sniffing our way though every bite! I worked on this recipe a bit and added a few things to it myself and this makes it easier and faster to make.
I remember the flavour well and though the thought of a chili curry makes you imagine something thats tornado hot, however you can vary the heat by not adding the red dry chili in the masala paste. This makes it slightly spicy yet aromatic! There are many versions of Mirchi ka Salan but this to me is a simple way to achieve the real deal. This is a tangy, spicy tamarind flavoured dish that is so very more-ish!
Method:1. Fry the chilli’s and then prepare the masala paste as above.2 Heat oil in a pan and add mustard seeds and curry leaves and allow to splutter and then add onions until they are brown. Now add the masala paste together with turmeric and cook until it smells done.2. Add about a cup or so of water and allow to boil and cook until the oil comes up to the top. You may need to add more water if it all gets too thick. Now add salt to taste.
3. Add tamarind paste and then the fried chilis and cook for another 7-10 minutes in ‘dam’ (low heat, covered cooking in its own steam). Add more water again if required.4. Garnish with coriander leaves and serve with plain boiled cardamon rice. (recipe for cardamom rice coming soon)
Method:1. Fry the chilli’s and then prepare the masala paste as above.2 Heat oil in a pan and add mustard seeds and curry leaves and allow to splutter and then add onions until they are brown. Now add the masala paste together with turmeric and cook until it smells done.2. Add about a cup or so of water and allow to boil and cook until the oil comes up to the top. You may need to add more water if it all gets too thick. Now add salt to taste.3. Add tamarind paste and then the fried chilis and cook for another 7-10 minutes in ‘dam’ (low heat, covered cooking in its own steam). Add more water again if required.4. Garnish with coriander leaves and serve with plain boiled cardamon rice. (recipe for cardamom rice coming soon)