Mirchi ka Salan (Hyderabadi Chilli and Peanut Curry)
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Ingredients
- 8 long green chillies
- 60 g roasted peanuts
- 2 tbsp sesame seeds
- 30 g desiccated coconut
- 1 onion, finely sliced
- 1 tbsp tamarind paste
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 258 kcal
- Protein
- 6.1 g
- Carbohydrate
- 9.2 g
- of which sugars
- 5.7 g
- Fat
- 21.2 g
- of which saturates
- 11.1 g
- Fibre
- 3.9 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slit the green chillies lengthways, leaving them attached at the stalk, and lightly fry in 1 tbsp of the coconut oil for 3-4 minutes until blistered; set aside.
- 2
Dry-roast the roasted peanuts, sesame seeds and desiccated coconut for 2-3 minutes until golden, then blitz with a splash of water to a smooth paste.
- 3
Heat the remaining coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add the curry leaves and ground turmeric, then stir in the peanut-sesame paste and tamarind paste, and cook for 2 minutes.
- 5
Add the chillies and 200ml water, and simmer for 10-12 minutes until the sauce is thick and the chillies are tender.
- 6
Serve hot with rice.
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