Green chillies in peanut & sesame sauce
This recipe by Aktar Islam is incredibly versatile – you can add different vegetables and serve it with your choice of curries, breads and rice.
- Serves4
- CourseSide
- Prepare20 mins
- Cook50 mins
- Total time1 hr 10 mins
Ingredients
- 2 tbsp blanched peanuts
- 2 tbsp white sesame seeds
- 2 tbsp desicated coconut
- 4 clove/s garlic
- 30g ginger, peeled and roughly chopped
- 75ml vegetable or sunflower oil
- 500g green chillies, slit on one side
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 pack fresh curry leaves
- 2 echalion shallots, thinly sliced
- ½ tsp ground turmeric
- 1 tsp mild chilli powder
- ½ tsp garam masala
- 1 tsp ground coriander
- ½ tsp fine salt
- 1 tsp tamarind paste
- 1 tsp palm sugar or light brown soft sugar
- Naan, roti or rice, to serve (optional)
Method
Put the peanuts, sesame seeds and coconut in a large nonstick wok or frying pan. Cook over a medium heat until golden (2-3 minutes), stirring. Transfer to a small food processor (or spice grinder) with the garlic, ginger and 100ml water; whizz to a purée and set aside.
Heat the oil in the same pan, add the chillies and fry until they blister (8-10 minutes). Use a slotted spoon to transfer to a plate and set aside. Add the mustard seeds to the pan, allow to pop for 30 seconds, then add the cumin, curry leaves and shallots; reduce the heat. Cook until the shallots are translucent (8-10 minutes), then add the turmeric, chilli powder, garam masala, coriander and salt; cook over a low heat for 1 minute.
Add the peanut paste to the pan and cook gently for 2 minutes, then stir in the tamarind and palm sugar with 250ml water. Return the chillies to the pan and simmer until the sauce thickens (about 20 minutes); season. Serve with naan, roti or steamed rice, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,480kJ/ 358kcals |
|---|---|
Fat | 32g |
Saturated Fat | 4.9g |
Carbohydrates | 5.7g |
Sugars | 3.9g |
Fibre | 5.7g |
Protein | 9.3g |
Salt | 0.8g |