By Home cook Sharmini Jayawardena
This is a side dish to be had with boiled rice and other accompaniments like chicken curry, potato curry, mutton curry, wild boar curry, coconut sambol, salaadhey, brinjal curry, French bean curry, tomato curry, Tempered Ladies finger, Dhal curry and other curries, tempered or sauteed side dishes, sambols and chutneys.
This is Sri Lankan (Sinhala) cuisine.
5 Charleston peppers or Maalu miris washed
Ingredients for the Filling:
¾ chopped onion
2 ½ chopped curry leaves
¼ chopped potato
1 ½ tsp ground Maldive fish flakes
3 tsp spice mix
1 tsp sea salt
Preferably an earthenware/ terracotta pot should be used in cooking this curry as the ingredients will not burn in the process of simmering to make the curry dry.
Spice mix, turmeric powder and chili powder for the curry.
Deveined and de-seeded pepper.
Method to Stuff the Peppers
1.Make a cut along the length of each pepper.
2.Devein and deseed as desired. (If you want the curry to taste spicy, then leave more of the veins and seeds intact).
3.Stuff the peppers with the mixture. Set aside.
Ingredients for the Curry
1 sprig curry leaf
1 tsp spice mix
3/4 tsp turmeric powder
3/4 tsp chili powder
1/2 tsp sea salt
200 ml light coconut milk. (I mixed 50 ml coconut cream in 150 ml water).
50 ml coconut cream or thick coconut milk.
Method for Cooking the Curry
1.Add the remaining mixture and sliced leftover onion, sprig of curry leaf, spice mix, turmeric powder and chilli powder to a pan/ pot. Add light coconut milk. Mix well.
2.Add the stuffed peppers and cook until the peppers are soft.
3.Pour over 50 ml coconut cream or thick coconut milk on all of the curry.
4.Simmer until dry.
