Today I had a wonderful day sharing curries and wine with a few of my fabulous friends. It was an idea I have had for sometime but was waiting for a bit cooler weather.
I invited two couples and asked them both to bring a curry each. The result was intoxicating.
The table was heaving with exotic ingredients and the air was filled with the smell of India. We had a lamb lentil curry, beef madras, butter chicken, cucumber raita, spinach paneer, carrot sesame relish and the usual bandits...rice and pappadums.
We all ate too much and had to go for a walk afterwards to make room for my Lumberjack cake served with lashings of cream. The dogs were all too grateful for this idea. They love a good walk around our leafy neighbourhood.
One of the relishes I made was a home made chilli sambal. It is a very easy recipe and a real hit with chilli lovers.
Chilli Sambal
1 red capsicum
3 red long chillis
2 green chillis
1/2 brown onion
3 cloves garlic peeled
2 tsp ground cumin powder
2 tsp ground corriander powder
Salt n Pepper
Olive oil
Slice it all up roughly and toss it in olive oil with all the seasonings.
Put it on a lined baking tray in the oven about 180.c
Roast them off till soft and a little bit of color happens.
Let cool down a wee bit, then put it all in your food processor and lightly blitz till your mixture becomes chunky. Don't over puree it.
Makes about 2 cups.
Will keep in the fridge for about 2 weeks. You could make it last longer if you mix in more olive oil.
Enjoy.
