Capsicum Curry

Serves: 4

Ingredients	Qty	Prep
Green pepper	2 large	chopped
Onion	1 large	chopped
Tomato	15 oz can	petite diced
Cinnamon	small piece
Mace	2 strands
Clove	5 pieces
Fennel seeds	1 tsp
Cilantro	few	garnish
Ginger	1-inch piece	grated
Garlic	2 cloves	grated
Salt	to taste
Red chili powder	to taste
Cumin powder	1/2 tsp
Coriander powder	1/2 tsp
Cashew	few	optional
For paste:
Roasted peanuts	1/3 cup
Sesame seeds	6 tsp
Melon seeds	6 tsp	grind to paste

Method:

• Fry cashews for a few minutes in plenty of oil to desired crunchiness and set aside
• Add cinnamon, mace & cloves to the same pan and fry till fragrant. Remove from the oil and grind the fried spices along with peanuts, sesame & melon seeds to a paste.
• To the spice oil, add fennel seeds, onion, turmeric and cook until well done, then add ginger and garlic
• Once alliums are fried, add tomatoes and cook for 10 minutes
• Then add the ground paste, salt, cumin, coriander & red chili powders and cook for a few minutes
• Add chopped peppers and cook until peppers are desired consistency (crunchy or soft)
• Add lemon juice, adjust salt and red chili powder to taste & garnish with cilantro and fried cashews