Stuffed capsicum chillies

Stuffed capsicum chillies

By
From
My Feast
Serves
6
Photographer
Chris Chen

This is a great snack or accompaniment to a meal. The flavours of the capsicum and the stuffing pair so well. My mum is Austrian and the flavour of these capsicums bring back so many memories. It was one of my favourite childhood meals and still is today. Although the flavours in this version are Sri Lankan, my mum used to stuff the capsicums with rice and minced meat and cook them in a pressure cooker — Austrian style.

Ingredients

Quantity Ingredient
6 capsicum chillies, halved lengthways and seeds removed
2 tablespoons vegetable oil
garlic, chopped
2 small red onions, chopped
salt, to taste
1 tablespoon maldive fish flakes, (see glossary)
4-5 curry leaves
1 teaspoon sri lankan curry powder
1/2 teaspoon red chilli powder
1 thin slice ginger
1/2 teaspoon ground turmeric
125ml coconut milk

Method

  1. Heat 1 tablespoon of the oil in a large saucepan over medium heat, add the garlic and cook for about 20 seconds. Add the onion, ginger, fish flakes, curry leaves, half of the curry powder and half of the chilli powder, season with salt and cook until the onion is golden.
  2. Stuff the capsicum chilli halves with the onion mixture and set aside.
  3. Mix the remaining curry powder and chilli powder, the turmeric and coconut milk in a bowl and season with a little bit of salt.
  4. Heat the remaining oil in a large frying pan over medium– high heat, add the stuff ed yellow chilli halves and cook for 2 minutes.
  5. Add the coconut milk mixture to the pan and cook for 2 minutes or until heated through.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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