Anaheim Peppers in Spicy Tamarind Sauce

Serves: 4
Total Calories: 270


1/2 cup Tamarind Paste
1 tablespoon , shelled raw peanut, , red skin removed
1 tablespoon grated fresh or frozen coconut or shredded unsweetened dried coconut
1 tablespoon coriander seeds
1 teaspoon sesame seeds
1 teaspoon , white poppy seed
2 1/2 teaspoons black cumin seeds
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
4 fresh Anaheim green chili peppers, split in half, then seeded and cut into 3 to 4 pieces each
2 to 6 fresh serrano green chili peppers, coarsely chopped
1 1/2 teaspoons salt
1/2 cup peanut oil
1/2 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon kalonji seeds
1 large onion, cut in half lengthwise and thinly sliced
1 cup water
7 to 10 fresh curry leaves


1. Prepare the tamarind paste. Put the peanuts in a small nonstick skillet and roast them over medium heat until a few shades darker, about 2 minutes. Transfer to a bowl. Then roast together the coconut, coriander, sesame, and poppy seeds, and 2 teaspoons black cumin seeds until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind everything in a spice grinder or food processor, together or in batches, to make them as fine as possible. Mix in the cayenne pepper and turmeric, and reserve.

2. Place the Anaheim and serrano peppers in a bowl and toss with the salt. Set aside about 30 minutes, then wash, drain, and dry them on a towel. (Drying is essential, or the oil will splutter when you fry them.)

3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the reserved 1/2 teaspoon cumin seeds and the mustard, fenugreek, and kalonji seeds, then the towel-dried peppers and fry (in 2 batches, if needed) until they are barely browned, 1 to 2 minutes. Leaving the oil behind, drain well and transfer everything to a bowl.

4. In the same oil, fry the onion over medium-high heat until golden, 5 to 7 minutes. Leaving the onion in the skillet, remove most of the oil and discard or reserve for another purpose. To the onions, add the tamarind paste, water, curry leaves, roasted spice mixture and 1 teaspoon salt and cook over medium heat until the sauce is very thick and the oil separates to the side, about 20 minutes. Mix in the fried peppers and cook another 10 to 12 minutes to blend the flavors. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 270
Calories from Fat: 255

This Anaheim Peppers in Spicy Tamarind Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

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