An easy recipe for Sri Lankan Malu Miris/ capsicum curry made with coconut milk, vinegar sugar, and spices. A delicious curry that can be made in a hurry. Definitely try this out if you love Malu Miris/Capsicum.
Malu Miris is the Sinhala term for Capsicum annum or hot Banana peppers which are also known as Hungarian wax peppers. I use Hungarian wax pepper variety that is moderately hot. But if you want to make the mild curry, then go for mild banana peppers/ yellow wax peppers. Always use the smaller banana peppers for this curry. Since we’re going to slit the pepper into four, it’s hard to keep the shape with larger banana peppers. And they tend to break. The peppers I used here are about 4 inches long.
I don’t remove the seeds since I don’t mind the spiciness. But if you don’t handle the heat, then definitely remove the seeds. And don’t forget to use gloves when you remove them.
I also add Maldive fish flakes (Umbalakada) to the dish for some extra flavor. But if you want to make this vegan, skip Maldive fish flakes and it would be totally fine.
I’m using Sri Lankan curry powder. But you can use any mild curry powder you like. If you want to know how to make Sri Lankan curry powder, go to my Chicken curry recipe. I included the curry powder recipe there.
Vinegar and sugar are very important in the recipe. Don’t skip both of them. You need sugar to balance vinegar taste and wise versa.
I also use a bit of mustard powder. If you don’t have this ingredient, take the same amount of mustard seeds and grind it using mortar and pestle. Do not add a lot of mustard seeds, it can add some bitterness to the dish.
This Malu Miris curry is perfect for a Sri Lankan style dinner or lunch party to serve with Sri Lankan yellow rice, and Red chicken curry or pork curry. The amount given in the recipe is enough for 4 people. But you can easily double or triple the recipe as you like. But make sure you use a wide pot for cooking. All the capsicum pieces have to touch the bottom of the pot.
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