Despite the long list of ingredients, this is not a complicated curry to make if you assemble all the measured ingredients beforehand. It contains no onions or garlic which is quite common in some Indian communities. Poppy seeds both white and black are used here. We often think of poppy seeds as a topping (something sprinkled on bagels for example) but they can be used in cooking to thicken and add a nutty taste to sauces.
I served this with Saag Aloo Chat Masala but you could serve with rice, naan or whatever other Indian style dishes you prefer. I added a whole Scotch bonnet, pierced with a sharp knife to the sauce. This method allows some heat and the fruity flavour of the chilli to be released. Its optional. Remove before serving unless you are a serious chilli head!
Ingredients (serves 2)
1 tbsp desiccated unsweetened coconut
½ tsp white poppy seeds
½ tbsp vegetable oil
1 yellow bell pepper (chopped)
1 tsp grated fresh ginger
½ tsp turmeric
½ tsp asafoetida (hing)
¼ tsp tomato paste
100ml water
50ml coconut milk or plain yoghurt
One whole red Scotch bonnet chilli, pierced (optional)
2 makrut lime leaves (or substitute a tsp of lime zest)
A dash of fish sauce (to taste) * or salt
1 mild green chilli, sliced
4 -5 hard boiled eggs, halved
A few curry leaves to finish (optional)
Black poppy seeds to scatter
*omit for vegetarian version.
Method
I served this with Saag Aloo Chat Masala but you could serve with rice, naan or whatever other Indian style dishes you prefer. I added a whole Scotch bonnet, pierced with a sharp knife to the sauce. This method allows some heat and the fruity flavour of the chilli to be released. Its optional. Remove before serving unless you are a serious chilli head!
Ingredients (serves 2)
1 tbsp desiccated unsweetened coconut
½ tsp white poppy seeds
½ tbsp vegetable oil
1 yellow bell pepper (chopped)
1 tsp grated fresh ginger
½ tsp turmeric
½ tsp asafoetida (hing)
¼ tsp tomato paste
100ml water
50ml coconut milk or plain yoghurt
One whole red Scotch bonnet chilli, pierced (optional)
2 makrut lime leaves (or substitute a tsp of lime zest)
A dash of fish sauce (to taste) * or salt
1 mild green chilli, sliced
4 -5 hard boiled eggs, halved
A few curry leaves to finish (optional)
Black poppy seeds to scatter
*omit for vegetarian version.
Method
- Place the coconut and poppy seeds in a dry frying pan or wok over a medium heat. Toast until lightly golden. Set aside.
- Heat the oil in the pan and sauté the yellow pepper and ginger until the pepper softens.
- Add the turmeric, asafoetida (hing), mild chilli powder, tomato paste, water and coconut milk (or yoghurt) and the toasted coconut and poppy seeds. Mix and simmer gently for 5 minutes.
- Blitz the mixture to form a fairly thick smooth sauce (I used a stick blender).
- Return the sauce to the pan and add the Scotch bonnet (if using), the lime leaves or zest and fish sauce or salt to taste.
- Simmer gently for 5 minutes. Add more water and salt if required. The sauce should have the consistency of thin cream.
- Add the sliced green chilli and the halved boiled eggs to the pan and heat through.
- To serve, sprinkle with black poppy seeds.
- If desired, briefly fry a few curry leaves in a separate pan, to garnish.
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