Ingredients:

  • 8-10 medium jalapeno peppers (approx. 8 oz / 225g), slit lengthwise
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • ¼ cup raw peanuts
  • 2 tbsp white sesame seeds
  • 2 tbsp shredded dried coconut
  • ¼ cup warm water
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 tbsp tamarind paste/concentrate
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 2 whole dried bay leaves
  • 1 tsp oil for sautéing
  • 1 cup water

Instructions:

  1. Heat 2 tbsp (30ml) of oil in a skillet over medium-high heat. Add the slit jalapenos and salt. Fry for 3-5 minutes until the skins are blistered and the peppers have a charred, mahogany-colored appearance. Remove peppers with a slotted spoon and set aside, keeping the flavored oil in the pan.
  2. In the same skillet or a separate small pan, roast the peanuts, sesame seeds, and dried coconut over medium heat. Stir constantly for 3-4 minutes until they smell nutty and turn a light golden brown.
  3. Transfer the roasted mixture to a blender with ¼ cup (60ml) of warm water. Blend until a completely smooth, creamy paste forms.
  4. To the remaining oil in the skillet, add bay leaves and diced onions. Sauté until the onions are translucent and golden.
  5. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma vanishes.
  6. Add turmeric and red chili powder, stirring quickly to avoid burning the spices.
  7. Pour in the blended nut paste and tamarind paste. Stir well to combine.
  8. Add 1 cup (240ml) of water. Bring to a gentle simmer for 5-7 minutes.