Piment Farci au Thon (Chillies Stuffed with Tuna) is popular street food or a snack that is often served at parties. These chilli poppers are sometimes stuffed with pieces of chicken or just cooked in batter without stuffing (see Piment Frire).
What you need… • 4 large chilli peppers • Cold water • Two pinches of salt • 100g self-raising flour • 50g gram flour (this is chickpea flour, also called besan flour) • 150g tuna, shredded • 1 Tablespoon coriander, finely chopped • 1 spring onion, finely chopped • 8 Tablespoons oil
Anila’s Sauces Hot Curry (Pack of 3)
from Anila’s Authentic Sauces, Walton-on-Thames
Includes 3 Curry Sauces:
• 1 Spicy Medium Curry (Madras-style, 300g)
• 1 Hot Methi (Fenugreek, 300g)
• 1 Spicy Hot Curry (Vindaloo-style, 300g)
How to make it… 1. Slice the peppers open to form a pocket. Remove the seeds if you don’t want them too hot. Soak them in the water with a pinch of salt for 10 minutes. Dry them and set aside. 2. Mix the self-raising flour and besan flour with a pinch of salt and enough water to create a thick paste. 3. Mix the tuna, coriander and spring onion and stuff the peppers with the mixture. 4. Dip the peppers in the flour batter so they are all well coated. 5. Heat the oil in a shallow pan to a high heat and, using a slotted spoon, drop the chilli peppers into the oil until they turn a deep yellow and the batter is fully fried (about 2–3 minutes). Turn the peppers while they are frying to ensure they are evenly cooked. Depending on the size of your pan you may need to cook these in a couple of batches. 6. The chillies are naturally very hot so allow them to cool slightly before eating!