Indian-Mexican Hot Spice Curry

 

Indian-Mexican Hot Spice Curry: Spicy Fusion Delight

Ingredients:

For the Spice Blend:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 2-3 dried red chili peppers (adjust according to your spice preference)

For the Curry:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 green chili, chopped (adjust according to your spice preference)
• 1 cup tomatoes, pureed
• 1 cup bell peppers, diced (use a mix of colors for vibrancy)
• 1 cup black beans, cooked (canned beans are fine)
• 1 cup corn kernels
• 1 cup cauliflower florets
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust according to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt, to taste
• 1 cup coconut milk
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Spice Blend:

   • In a dry pan, roast cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dried red chili peppers until fragrant. Be cautious not to burn them.
   • Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

2. Make the Curry:

   • Heat vegetable oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
   • Add minced garlic, grated ginger, and chopped green chili. Sauté for another 2 minutes until the raw smell disappears.
   • Stir in the spice blend (prepared in step 1) and cook for 1-2 minutes, allowing the spices to infuse into the oil.
   • Add pureed tomatoes and cook until the oil separates from the mixture.

3. Add Vegetables and Beans:

   • Add diced bell peppers, cauliflower florets, black beans, and corn kernels to the pan. Mix well to coat the vegetables with the spice mixture.

4. Season and Simmer:

   • Add turmeric powder, chili powder, cumin powder, coriander powder, and salt. Stir to combine.
   • Pour in coconut milk and bring the curry to a simmer. Cover and cook for 15-20 minutes or until the vegetables are tender.

5. Finish and Serve:

   • Adjust salt and spice levels according to your taste.
   • Garnish with chopped cilantro and serve hot over steamed rice or with naan bread.
   • Squeeze lime wedges over the curry before eating for an extra burst of flavor.

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This Indian-Mexican fusion curry is a delicious blend of spices and flavors from both cuisines. Adjust the spice levels to suit your taste, and enjoy this unique and flavorful dish!