Stuffed Peppers is popular dish all over India, particularly in Goa. Mushrooms are excellent when curried and go excellently with chillies and garlic. You’ll need to chop them up for stuffing but bear in mind that they shrink considerably when cooked as you don’t want them too small. There is a little bit of work hollowing out the peppers but they work well – and look great – when cut lengthways.
What you need… • 4 peppers, preferably different colours • 4 Tablespoon oil • Large dob of butter • 400g mushrooms, chopped • 5 cloves of garlic, sliced • 5 chillies, chopped • salt to taste
How to make it… 1. Heat an over to 200 C. 2. While it is heating up slice the side off the peppers to create an “open boat” of each, but leaving the stalks on for appearance. Cut out the pith and seeds, being careful not to cut through the pepper. 3. Brush half the the oil onto the peppers, inside and out, place on a roasting tray in the centre of the oven and cook for 25 minutes. 4. While the peppers are roasting heat the butter in a pan and fry the mushrooms for 3 minutes. Set aside. 5. Heat the rest of the oil with what’s left of the butter to a medium heat. Add the garlic and cook for 1 minute. 6. Add the chillies and add for 1 minute. 7. Add the Spice Mix with a tiny splash of water and cook for 2 minutes. 8. Add the mushrooms, mix well and warm through until the mushrooms are cooked through (about 3–4 minutes). 9. Remove the peppers and stuff them with the filling. Return them to the oven for 5 minutes.
Pakistani Fish Curry, also called Sindhi Fish Curry, is made by marinating pieces of white fish in yoghurt with garlic and spices. Whole spices are then fried, then onion, tomato and chillies added before the fish pieces are cooked. The dish is a popular winter dish and is traditionally cooked using pomfret, but you can use any firm, white fish.
What you need… • 2 Tablespoons oil • 700g firm white fish, cut into bite-sized pieces • 1.5 medium onions, finely chopped • 4 chillies, chopped • coriander leaves, for garnish
How to make it… 1. Combine all the ingredients for the marinade and mix together. Add the fish pieces and leave for 1 hour. 2. Heat the oil to a high heat and fry the cumin seeds and fenugreek seeks for 15 seconds. The seeds should sizzle immediately (you can test the oil is hot enough by trying a cumin seeds). 3. Turn down the heat, add the onion and cook until it has softened (about 5 minutes). 4. Add the chillies and cook for 2 minutes. 5. Add the fish with all the marinade and cook gently until the pieces are all cooked through. Be careful when stirring so you do not break up the fish pieces. 6. Sprinkle a few coriander leaves on top of the dish and serve.
This Chilli Cabbage and Potato Fry is a simple dish, using just chilli flakes to give it a kick. Cabbage is often overlooked but it makes a great accompaniment to spicy dishes. This is a Mauritian version of a popular Gujerati dish.
What you need… • 3 Tablespoons oil • 1 onion, finely chopped • 1.5 chilli flakes • 2 medium-size potato cut into small 1cm chunks • half a cabbage, shredded • 100ml water (about half a cup) • 1 tomato, finely chopped • salt, to taste
How to make it… 1. Heat the oil to a medium heat and fry the onion for 4 minutes. 2. Add half the chilli flakes and potato and stir fry until the potato chunks are starting to brown (about 3 minutes). 3. Add the cabbage and the water, cover the pan, and cook until the cabbage is soft (about 10 minutes). 4. Add the tomato and salt, mix well, and cook for 3 minutes. 5. Serve, with the rest of the chilli flakes sprinkled on the top.