Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: 976bar on November 05, 2012, 05:01 PM
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I was not sure where to post this recipe as it is not traditional Indian and is certainly not BIR.
But this recipe (not mine) is a wonderful rich roasted red pepper puree which goes well with pakora's, samosa's chicken tikka gougons etc etc and I thought I would share it with you.
Laced with spices, this is warm, sweet and zingy. Make more than you need, as it is addictive and keeps well in the fridge.
4 red peppers
15 small tomatoes
1tsp dried mint
4 cloves of garlic, peeled
1 bunch of coriander
1 red chilli, whole
40ml/2fl oz extra-virgin olive oil
2tbsp red wine vinegar
A good pinch of salt
For the spice mix
1tsp cumin seeds
1tsp fennel seeds
1tsp coriander seeds
3 cardamom pods
Start with the spice mix. Toast the spices in a pan on a low heat until the seeds pop. Remove and grind in a pestle and mortar or spice grinder.
Now preheat the oven to 200C/400F/ Gas6. Quarter the peppers and remove the seeds and pith. Place in a baking tray along with the tomatoes, mint, garlic, coriander, chilli, vinegar and oil. Season with salt and scatter over the spice mix.
Cover tightly with foil and place on the middle shelf of the oven. Cook for 35-40 minutes or until the peppers are soft. Remove and take off the foil. Allow to cool slightly then scoop the whole lot into a food processor and blend until smooth. It will more than likely need a further pinch of salt to bring out the flavour.
(http://www.curry-recipes.co.uk/imagehost/pics/a0d258b4daae452d2222b2dc8c241378.png) (http://www.curry-recipes.co.uk/imagehost/#a0d258b4daae452d2222b2dc8c241378.png)
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Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.
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Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.
As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.
I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution :)
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Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.
As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.
I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution :)
No problem Bob.
Sorry, i shoud've said over a flame which adds the smokiness as well as the roasted flavour.
Frank. :)
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I'll give that a try :)
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As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.
I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution :)
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No problem Bob.
Sorry, i shoud've said over a flame which adds the smokiness as well as the roasted flavour.
Frank. :)
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You've now also switched on my grey matter which doesn't happen that often, lol, and am now thinking of roasting these on the BBQ with charcoal :)
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I must admit that most of the time i will roast in the oven like yourself.
But then reprimand myself and say "you should've flamed em as well you know" :P
Yes, its a bit of faff, but worth it.
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Bob is this served hot or cold?
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Either, It's nice warm with Gougon's, but is equally nice cold with Pakora's
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Sounds bloody marvelous Bob, I shall be trying this myself. I might cut back on the tomato ratio though. Reckon this will go down a storm with my chicken kebabs and some toasted pitta.
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Sounds bloody marvelous Bob, I shall be trying this myself. I might cut back on the tomato ratio though. Reckon this will go down a storm with my chicken kebabs and some toasted pitta.
Hi Malc,
Sorry, I should have mentioned in the recipe, these are vine ripened small cherry tomatoes, so don't cut back on the ratio, it works well...
Hope you enjoy...
It works well with Kebabs and Pitta Bread, and you can always play with it by adding some finely chopped chili if you want it hotter with a bit of crunch :)
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Must give this a go - I like the thought of it being one of a number of dips / pickles etc to serve with popadoms.
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I'm waiting for Bob to spill his coriander dip ??? :P
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I'm waiting for Bob to spill his coriander dip ??? :P
Sorry Dave,
It's been on this forum for about 2 years now..
http://www.curry-recipes.co.uk/curry/index.php?topic=5172.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5172.0)
Hope you enjoy :)
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I'm waiting for Bob to spill his coriander dip ??? :P
Sorry Dave,
It's been on this forum for about 2 years now..
http://www.curry-recipes.co.uk/curry/index.php?topic=5172.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5172.0)
Hope you enjoy :)
Even sorrier now Dave as that was the original recipe I made but have since improved it and this is now what I use at home and at the Uni. I'll re-post the recipe in the right place... :)
Ingredients:
80g bag of fresh coriander including stalks
4 green finger chilies (more or less to suit your own heat level)
1 tbsp coconut milk powder
1 tsp garlic & ginger puree
1 tsp salt
2 tsp light muscovado sugar
1
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Sorry, I should have mentioned in the recipe, these are vine ripened small cherry tomatoes, so don't cut back on the ratio, it works well...
It works well with Kebabs and Pitta Bread, and you can always play with it by adding some finely chopped chili if you want it hotter with a bit of crunch :)
Thanks Bob, i'll try it as is as you suggest.
The idea of adding chilli sounds good. I have a local Turkish supermarket near me that stocks huge mild green chilli. It's very similar in size to a sweet pointed red pepper but is lime green. They taste fantastic when roasted or grilled. I reckon these would make a tasty addition to the recipe.
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Sorry, I should have mentioned in the recipe, these are vine ripened small cherry tomatoes, so don't cut back on the ratio, it works well...
It works well with Kebabs and Pitta Bread, and you can always play with it by adding some finely chopped chili if you want it hotter with a bit of crunch :)
Thanks Bob, i'll try it as is as you suggest.
The idea of adding chilli sounds good. I have a local Turkish supermarket near me that stocks huge mild green chilli. It's very similar in size to a sweet pointed red pepper but is lime green. They taste fantastic when roasted or grilled. I reckon these would make a tasty addition to the recipe.
Hi Malc,
they sound really good, looking forward to the pictures when you've made it :)