As part of the Eid Special series,
(b) Stuffed chilli fry
- Capsicum/ Kari Milagai/ Malu Miris – 4
- Ash plantains – 2
- Chillies – 1 or 2
- Onion – ¼
- Fennel seeds – 1 tsp
- Salt and pepper, to taste
- For batter:
- Wheat flour – ¾ cup
- Salt – ¼ tsp
- Water – 1 cup
- Bread crumbs – 100g or 1 cup
- Low fat oil (canola or sunflower) – deep fry + 1 tbsp (for sauté)
- Steam the capsicums.
- Make a small hole at the top of each capsicum and remove the insides of the capsicum, which you can discard. Keep the hollow capsicum.
- Boil the ash plantains. Remove skin and keep the skin aside for a peel salad.
- Chop up or mash the boiled ash plantain (sans skin) and mix with the chopped onion and chillies and fennel seeds. Lightly sauté the ash plantain mixture, adding salt and pepper to taste.
- Fill the insides of the capsicum with the lightly sautéed ash plantain mix and keep aside.
- Make a batter by mixing the wheat flour, salt and water. The consistency of the batter should be similar to that of a pancake batter.
- Dip the stuffed capsicum in the batter and roll it in bread crumbs.
- Repeat the dipping in the batter and rolling in the bread crumbs for a double coating of the stuffed capsicum.
- Deep fry the stuffed capsicum.
- For those who prefer non-veg, substitute ash plantains with tinned fish (pilchard or salmon).
Recipe source: Raji Thillainathan.