I “remember” 2 slightly different dishes I tasted and liked at friend’s houses a long time ago. Not having the recipes, I experimented and have come up with this version. I give the list of ingredients in the order I prepare and use them in the recipe. You could definitely vary the relationship of peppers to potatoes, as well as the kind of potatoes or kind of peppers you want to use, including some hotter peppers.
10 medium potatoes
3 pasilla/poblano peppers
5 Anaheim peppers
1 large onion, diced
12 cloves of garlic, diced
4-5 Tbs of coconut oil
1- 1 1/2 tsp cumin seeds
1 tsp black mustard seeds
1-1 1/2 tsp coriander
1-1 1/2 tsp turmeric pd.
1 tsp curry pd.
1 tsp cumin pd.
1 Tbsp fresh ginger, grated
salt and pepper to taste
- Boil the potatoes, then peel and cube them. Set them aside.
- Halve the peppers lengthwise, de-seed and de-vein them. Put them skin-down on an oiled baking sheet and roast at 400 till the skins begin to blacken a little. Cool and cut them up into little pieces and set aside. (If you decide to “decorate” your dish, cut some “rounds” from the fresh peppers before roasting and distribute these on top of the dish when you assemble it.)
- Dice the onion and garlic.
- Heat the coconut oil in a frying pan or wok, add cumin seeds, mustard seeds and coriander (I grind my own and like to not grind the seeds very finely) and fry till seeds begin to pop. Add onions and fry till they wilt a bit. Add the garlic, stirring a little longer. Then take pan off the heat and add all the other spices (except salt and pepper).
- Stir the potatoes and peppers well into the mix. Now add salt and pepper to taste.
- Press the mixture into an oiled casserole dish. Decorate, if desired.
- Heat/Re-heat in the oven to desired temperature.
- Enjoy!
Sigrid
