Stuffed Capsicum Curry

Ingredients

In this Sindhi adaptation of Punjena paprika, the traditional Croatian dish, we incorporate Sindhi spices and flavors to create a unique culinary experience. The original dish typically uses a filling of ground meat, rice, and vegetables, while the Sindhi version replaces the meat with spiced potatoes and onions. The Sindhi-style Tangy Stuffed Capsicum Curry also features a tomato-based gravy infused with Sindhi spices, giving it a distinct tangy flavor profile. We alse have the original recipe for Punjena paprika (Croatia), so you can check it out.

• 4 large bell peppers (capsicums) 4 large bell peppers (capsicums)
• 3 medium potatoes, boiled and mashed 3 medium potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon Sindhi masala (a blend of spices) 1 teaspoon Sindhi masala (a blend of spices)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 1 cup tomato puree 1 cup tomato puree
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cut the tops off the bell peppers and remove the seeds and membranes.
2. 2.
   In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for a minute.
3. 3.
   Add chopped onions and cook until they turn golden brown.
4. 4.
   In a bowl, mix mashed potatoes, Sindhi masala, turmeric powder, red chili powder, coriander powder, and salt.
5. 5.
   Stuff the bell peppers with the potato mixture and secure the tops back on.
6. 6.
   In the same pan, add tomato puree and cook for a few minutes.
7. 7.
   Place the stuffed bell peppers in the pan with the tomato puree.
8. 8.
   Cover and simmer for 20-25 minutes, or until the bell peppers are tender.
9. 9.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Potatoes — Ensure that the boiled potatoes are well-mashed to create a smooth filling for the stuffed capsicums.
• Sindhi masala — If you don't have access to ready-made Sindhi masala, you can prepare your own by combining equal parts of cumin powder, coriander powder, turmeric powder, and red chili powder.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• Serve the Stuffed Capsicum Curry with steamed rice or roti for a complete meal.
• To add a touch of freshness, squeeze some lemon juice over the curry before serving.
• If you prefer a milder flavor, remove the seeds from the bell peppers before stuffing them.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Sindhi-style Tangy Stuffed Capsicum Curry hot, garnished with fresh coriander leaves. Accompany it with steamed rice or roti for a satisfying meal.

Presentation advice

Arrange the stuffed capsicums on a serving platter, with the vibrant colors of the bell peppers adding visual appeal. Pour the tomato-based gravy over the capsicums, allowing it to seep into the stuffing. Garnish with fresh coriander leaves for a pop of green.