Curried Chiles (Mirchi ka Salan)
Mirchi ka salan is a tangy, nutty chile curry from Indian cooking, traditionally served beside biryani. Half a kilo of green chiles are fried first, then simmered in a sauce built from roasted and ground poppy, sesame, coriander, cumin and coconut. Tamarind adds the sour edge that cuts through rich rice and meat. Frying the chiles separately keeps them intact until the final simmer.
Instructions
Lightly roast the poppy seeds, sesame seeds, coriander seeds, cumin and desiccated coconut in a dry pan. Grind them together in a mortar and pestle to a coarse powder and set aside.
Heat the oil in a frying pan and stir fry the green chiles with a little salt. Lift them out, let the oil drain off, and keep them to one side.
Heat some oil in a pan and add the red chiles, fenugreek seeds and a couple of curry leaves. Cook until the seeds start to pop.
Add the chopped onions and fry them until golden brown.
Stir in the ground spice mixture, chile powder, turmeric, ginger garlic paste and nigella seeds. Mix well and cook for 2 minutes.
Pour in the tamarind juice and cook for 1 minute.
Return the fried green chiles to the pan with the remaining curry leaves. Simmer for 15 to 20 minutes, then serve with a meat dish or a rice dish such as biryani.
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