|Description||Traditional Green chilli and Cabbage Curry|
|Time to prepare||10 minutes|
|Time to cook||25 minutes|
|No. of servings||at least four|
|Ingredients||1 lb Fresh Green Cayennes
2 tbs Ghee
8 oz Onions, Finely Chopped
6 oz Cabbage,Shredded
3 tbs Hot Curry Paste
Ground Bird Chillies to taste
Freshly Ground Black Pepper to taste
|Instructions||1 De-stalk Fresh Cayennes, but leave whole
2 Heat Ghee in a Karahi pan
3 Stir-fry Onions for 5 minutes
4 Add Curry Paste and mix well
5 Bring mixture to a simmer
6 Add Fresh Cayennes and Cabbage
7 Simmer slowly over low heat for 15 minutes stirring from time to time,add a little water if the mixture starts to stick
8 Add Ground Bird Chilli,Freshly Ground Black Pepper and Salt to Taste
9 The most Chilli tolerant diners will find this dark green side dish a perfect aesthetic match for the brilliant red Mirchwangan Korma,while vegetarian chilli heads will love it served with spicy rice dish.
|Notes||This dish origiates from Hyderabad an area that has always specialised in the
lucrative spice trade,especially pepper and chillies.Even within India, the abandon with which these hot ingredients are used in the Hyderabad cuisine is legendary.
Remember the heat level of similar looking chillies can vary wildly, even on the same plant,so when using a whole pound, taste them first.
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