Banana peppers (known as Malu Miris or capsicums in Sri Lanka) have been making an appearance at the Asian Veg shop in Dandenong Plaza. Back home, we’d have these peppers stuffed with spicy potato or fish filling, crumbed and fried. Yummy, but time consuming. So here’s a much simpler method of cooking malu miris from the cookbook, Asian Food by Charmaine Solomon.
What you’ll need:
* 500g banana peppers, whole (or sliced)
* 1 cup thin coconut milk (half cup coconut cream mixed with half water)
* 1 teaspoon salt
* Sprig of fresh curry leaves
* 4 tablespoons chopped onions or shallots (finely sliced 2 small red onions)
* 3 fresh green chillies (didn’t have any, so left out)
* 1/2 teaspoon fenugreek seeds
* 1/2 teaspoon ground turmeric
* 3 tablespoons thick coconut milk (or about half a cup of coconut cream)
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| Banana pepper/capsicum |
(Note: the original recipe also asks to add 2 teaspoons of pounded Maldive fish, omitted as this is for vegetarians).
What to do:
Simmer all ingredients except coconut cream in a pan until peppers are soft and gravy has thickened. Then add coconut cream, bring to a simmer. And it’s done.
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