Potato-Stuffed Peppers in a Guajillo Chile Sauce from 660 Curries by Raghavan Iyer
My idea for this Mexican-influenced Indian curry came from a lunch at a Mexican restaurant in Mumbai. The restaurant’s chile-based sauces, beans, and rice dishe
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Ingredients
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
- Canola oil for deep-frying
- ½ cup rice flour
- ½ teaspoon ground turmeric
- About ¾ cup warm water
- 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed
- ¼ cup firmly packed fresh cilantro leaves and tender stems
- 2 teaspoons Toasted Cumin-Coriander Blend
- 1 teaspoon coarse kosher or sea salt
- 3 cups boiling water
- ¼ cup finely chopped fresh cilantro leaves and tender stems
- 1 cup chickpea flour, sifted
- 6 large fresh Anaheim peppers (each 6 to 8 inches long; do not remove the stems)
- 12 dried guajillo chiles, stems removed (see Tip)
- 4 fresh green Thai, cayenne, or serrano chiles, stems removed
- 4 large cloves garlic
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