Description
A comforting and aromatic Chili Curry featuring roasted green chilies, coconuts, and peanuts that blends traditional spices for a rich flavor.
Ingredients
Scale
- 3 tablespoons raw peanuts
- 1/4 cup desiccated coconut
- 2 tablespoons raw sesame seeds
- 1 tablespoon coriander seeds
- 2 tablespoons avocado oil
- 1/2 medium red onion, sliced
- 1/2 inch ginger, roughly chopped
- 4–5 garlic cloves, roughly chopped
- 3/4 cup water (to blend paste)
- 8–9 large green chilies
- 1/4–1/3 cup avocado oil (for cooking)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon kalonji
- 1/4 teaspoon fennel seeds
- 10–12 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon cumin powder
- 3/4 teaspoon salt (or to taste)
- 2 and 1/2 teaspoon tamarind concentrate
- 2 cups water (for salan)
Instructions
- Roast the peanuts in a dry pan over medium heat for about 4 minutes until lightly golden, stirring continuously. Transfer to a blender.
- Toast the desiccated coconut, sesame seeds, and coriander seeds in the same pan for 4-5 minutes until golden and aromatic. Transfer to the blender.
- Cook the sliced onion, ginger, and garlic in 2 tablespoons of avocado oil until browned (about 8-9 minutes). Transfer to the blender with previous ingredients and blend with 3/4 cup water to make a smooth paste. Set aside.
- Prepare the green chilies by washing, drying, and making a slit from top to bottom without cutting through.
- Blister the chilies in the same pan for 2 minutes until blistered. Remove and set aside.
- Heat 1/4-1/3 cup oil in the pan, add mustard seeds, kalonji, and fennel seeds. Let them pop and sizzle for about 30 seconds, then add curry leaves to cook briefly.
- Mix the blended masala paste with turmeric, Kashmiri red chili powder, cumin, and salt. Cook for 1-2 minutes to let the flavors meld.
- Incorporate the tamarind concentrate and stir continuously for another minute.
- Slow cook the blistered chilies back in the pan with 2 cups of water for 8-10 minutes.
- Serve the Chili Curry alongside basmati rice or naan.
Notes
Use fresh spices for the best flavor. Chili Curry can be made a day in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg