Mirchi ka Salan (chili pepper curry) मिर्ची का सालन مرچى كا سالن
Gather round, Capsicum lovers, for an unusual twist: Instead of just seasoning the dish, here chili peppers are the very heart and substance of the dish itself. Mirchi ka salan is one of the greatest classics of Hyderabadi cuisine.
Masala ingredients:
1 cup sesame seeds
1 cup raw peanuts
1 cup coconut
1 large onion sliced thin
4 tbs whole coriander
4 tbs whole cumin
2 tbs salt
2 tbs ginger-garlic purée
2 tsp turmeric
Other ingredients:
1 lb tamarind
2 quarts water
1 cup peanut or sunflower oil
¼ cup curry leaves (Murraya koenigii)
2 tsp black mustard seeds (Brassica nigra)
1 tbs kalonji (Nigella sativa)
2 lbs fresh New Mexico, Anaheim, or poblano chiles
½ cup cilantro
optional: green finger chiles, tomatoes
Soak tamarind in 1 quart water for ½ hour. Squeeze by hand to separate seeds and pulp, extracting tamarind flavor into the water, and strain into a large bowl. Repeat extraction and straining process with another quart of water. Set tamarind water aside; discard seeds and strained pulp.
Masala: Roast sesame seeds in a deep pan over high heat, stirring till lightly browned. Remove and set aside. Repeat with peanuts, coconut, coriander, and 3 tbs cumin. Fry onion in ½ tsp oil until caramelized. Add to coconut in a blender, and blend until smooth. Grind sesame to a fine paste in a coffee grinder or food processor. Repeat with peanuts, coriander, and cumin. Add salt, turmeric, and ginger-garlic purée; mix well all masala ingredients in a bowl and set aside.
Slash whole chiles lengthwise down one side. Heat 1 cup oil in a large heavy pot on high heat. Add curry leaves, black mustard seeds, kalonji, and the remaining 1 tbs whole cumin. After frying for 1 minute, add chiles and fry until their skins are all blistered. Remove chiles from oil and set aside.
Add masala to oil and fry, stirring constantly, for about 10 minutes until browned and no longer sticking to the pot. Lower heat to medium high and simmer masala for a few more minutes until it gives off a rich aroma. Stir in tamarind water, a little at a time, and mix well. Add cilantro. At this stage, if the chiles are too mild and a hotter curry is desired, add some whole green finger chiles (or a couple of habaneros if you really feel daring); also optionally, a couple of quartered tomatoes.
Heat to boiling. Add fried chiles to liquid, lower heat to medium high, and simmer uncovered, occasionally stirring gently, for about 1 hour, until the liquid is mostly evaporated and the curry sauce is the consistency of thick gravy. Serve garnished with fresh cilantro.
Preparation time: 2½ hours.
Serves 10.
Masala ingredients:
1 cup sesame seeds
1 cup raw peanuts
1 cup coconut
1 large onion sliced thin
4 tbs whole coriander
4 tbs whole cumin
2 tbs salt
2 tbs ginger-garlic purée
2 tsp turmeric
Other ingredients:
1 lb tamarind
2 quarts water
1 cup peanut or sunflower oil
¼ cup curry leaves (Murraya koenigii)
2 tsp black mustard seeds (Brassica nigra)
1 tbs kalonji (Nigella sativa)
2 lbs fresh New Mexico, Anaheim, or poblano chiles
½ cup cilantro
optional: green finger chiles, tomatoes
Soak tamarind in 1 quart water for ½ hour. Squeeze by hand to separate seeds and pulp, extracting tamarind flavor into the water, and strain into a large bowl. Repeat extraction and straining process with another quart of water. Set tamarind water aside; discard seeds and strained pulp.
Masala: Roast sesame seeds in a deep pan over high heat, stirring till lightly browned. Remove and set aside. Repeat with peanuts, coconut, coriander, and 3 tbs cumin. Fry onion in ½ tsp oil until caramelized. Add to coconut in a blender, and blend until smooth. Grind sesame to a fine paste in a coffee grinder or food processor. Repeat with peanuts, coriander, and cumin. Add salt, turmeric, and ginger-garlic purée; mix well all masala ingredients in a bowl and set aside.
Slash whole chiles lengthwise down one side. Heat 1 cup oil in a large heavy pot on high heat. Add curry leaves, black mustard seeds, kalonji, and the remaining 1 tbs whole cumin. After frying for 1 minute, add chiles and fry until their skins are all blistered. Remove chiles from oil and set aside.
Add masala to oil and fry, stirring constantly, for about 10 minutes until browned and no longer sticking to the pot. Lower heat to medium high and simmer masala for a few more minutes until it gives off a rich aroma. Stir in tamarind water, a little at a time, and mix well. Add cilantro. At this stage, if the chiles are too mild and a hotter curry is desired, add some whole green finger chiles (or a couple of habaneros if you really feel daring); also optionally, a couple of quartered tomatoes.
Heat to boiling. Add fried chiles to liquid, lower heat to medium high, and simmer uncovered, occasionally stirring gently, for about 1 hour, until the liquid is mostly evaporated and the curry sauce is the consistency of thick gravy. Serve garnished with fresh cilantro.
Preparation time: 2½ hours.
Serves 10.