Bell peppers cooked in Sri Lankan style mild-coconut-gravy is a super delicious and a nutritious dish that you can prepare very quickly. Its festive colors, pleasant smell, creamy texture and mildly spicy taste will trigger your apatite in a heartbeat. Truly, this side dish is a great companion to steamed rice, noodles or even bread and can please you at all three main meals.
Certainly, this tasty dish doesn’t come under traditional Sri Lankan food menu. In fact, bell peppers were only introduced to Sri Lankan market and agriculture quite recently during last few decades. Mostly, it must be because of the enormous diversity of vegetable and fruit varieties that Ceylonese people already had what them miss searching for new kinds. Today, although bell peppers are widely available in Sri Lanka, yet dishes mainly made out of them are not that popular. They are used primarily for garnishing and in dishes like pizza. Anyways, that was for your general knowledge. Now let me get onto business.
- ½ orange bell pepper- cut in to thin pieces
- ½ yellow bell pepper- cut in to thin pieces
- ½ green bell pepper-cut in to thin pieces
- 5 cherry tomatoes cut in to halves
- ½ medium size onion
- ½ tsp Sri Lankan raw curry powder
- ¼ tsp turmeric powder
- 3 cloves of garlic- chopped
- Few curry leaves
- 4-5 black pepper seeds
- Piece of a cinnamon stick
- 1 cup of coconut milk
- Cooking oil
- Salt to taste
How to make bell pepper curry
Add some cooking oil to the pan and stir fry black pepper seeds, cinnamon stick, garlic and curry leaves for about a minute. Then, add the sliced onion and stir fry until they are light golden brown. Now, it is the time to add the spices and salt. Stir it well. Then, add the bell pepper pieces and mix everything together. Cover the cooking pan with a lid and let it cook for about 2 minutes. Once you are done, add coconut milk, stir it carefully and cover the pan with a lid. Let it cook well. Taste it and add more salt if necessary.