Monday, September 17, 2007

Stuffed Chilli with Coconut Peanut Sauce

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Another day ... another wild experimentation. This time around, it is mirch ka salan goes west. By pure conotations, it's not even close to being called a salan, but has a lot of commonalities, the chillies to start with, and the oh! familiar peanut and coconut.
For Chilli & Stuffing:
8 large annaheim chiles
1 (14- to 15-oz) can stewed tomatoes (with juice)
2 medium potatoes
1/2 cup american corn
1/2 cup cheese, grated
1 tsp Red Chilli Powder
100 ml. Oil
1 Cup vegetable Stock
Salt per taste
For the Sauce:
2 Tbslp Peanut Butter
2 Cup Coconut Milk
1 tsp. Curry Powder
2 tsp. finely chopped shallots
Salt to taste
Water, as desired

1. Wash and clean Chillies. Taking one chilli at a time, cut a slit down one side with a knife and let interior liquid and loose seeds drain. Carefully cut out seedpod, leaving stem intact and letting all loose seeds fall out, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a baking dish.
2. Peel potatoes and cut into thin cubes (2mm x 2mm x 2mm). Cook in a pot of boiling salted water until tender but not turning mashy. Drain in a colander and rinse under cold water to prevent further cooking.
3. Mix the potatoes with corn, cheese,salt and red chilli powder. This is the stuffing for the chillies.
4. Fill chillies generously with stuffing. The slit will not close after that.
5. Pour stock and around (not over) chiles.
6. Prepare Sauce, by heating oil and sauteing shallots till they turn translucent. Add in the peanut butter. Then add in the curry powder followed by the coconut milk. If the sauce is too thick, add in some water.
7. Pour a little sauce around the chillies. Bake the chillies for 20 minutes at 250 deg Fahr. or till done.
8. Serve with the sauce generously ladled over.

1. I had a lot of stuffing left over which I added to the sauce.
2. This is for the vegans. Meat lovers can also add in some sausages to the stuffing.


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