Print Options:

Sri Lankan Malu Miris (Capsicum) Curry

Sri Lankan Malu miris/ capsicumcurry kirata
Ratings 5 from 1 votes
Cooking Method
Cuisine
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Servings 4
Description

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. 

Ingredients
  • 9 -10 Small banana peppers/malu miris
  • 1/8 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 1/2 teaspoon Maldive fish flakes(Umbalakada)
  • 1/8 teaspoon mustard powder
  • 1/2 teaspoon sugar
  • 1 teaspoon vinegar
  • salt to taste
  • 2 teaspoons oil
  • 3 tablespoons chopped onion or sliced shallots
  • 1/2 cup thick coconut milk
  • bit of black pepper to sprinkle
Instructions
  1. Trim the stems. Slit all the banana peppers/ capsicum into four using a small knife. Remove seeds if you don't like heat.
  2. Mix turmeric, curry powder, sugar, salt, mustard powder, vinegar, oil, and Maldive fish flakes with Banana peppers. All the banana peppers should coat with spices. Use your hands to mix. If the peppers are hot, then don't forget to use gloves.
  3. Add chopped onion or shallots and mix well again. Arrange the banana peppers into one layer. All the peppers should touch the bottom of the pan.
  4. Turn on the heat, and sear the peppers until they get some brown spots. Do not stir. Using a fork or tongs, turn all the banana peppers and let them sear again for a few minutes. Do not use very high heat as it can burn the spices. If you see water oozing out of the banana peppers, then turn the heat high and let it cook uncovered until all the water is gone. Then sear again to get the brown spots on medium-low heat. If you feel like it's too dry and burning, add a bit more oil.
  5. Then add half a cup of thick coconut milk and gently mix with banana peppers.
  6. Sri Lankan Malu miris/ capsicumcurry kirataLet the curry cook a bit in medium-low heat. Taste the gravy. Adjust salt if needed. If it tastes vinegary or sour, add more sugar to balance the flavors.
  7. Let it cook on low heat until you get the desired amount of gravy. Gently stir and turn the capsicums for even cooking. If the coconut milk seems boiling, then pick up the pot, swirl it for a couple of times, reduce the heat and put it back on the stove. If you need more gravy, you can add more coconut milk too.
  8. When the dish is done, sprinkle some black pepper on the top.
Keywords: banana peppers, banana peppers, capsicum, curry, malu miris, miris, peppers, pepper, sri lankan, pepper curry, capsicum curry, malu miris curry, banana pepper curry