Ingredients:
6-12 large banana peppers
1 medium onion sliced
1-2 green chilies sliced
handful of curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennugreek seeds
1 Tbs ginger/garlic paste (or 1/2 separately)
1/4 tsp turmeric powder
1/2 Tbs red chili powder or cayenne powder (or to taste)
1/2 Tbs curry powder
1 cinnamon stick (1inch)
salt to taste
1 cup coconut milk
1 tsp lime juice (or to taste)
Cutlet Filling:
3 (5-oz) cans of light tuna fish (reserve water from tuna in a bowl for use later)
1 medium onion finely chopped
1-2 green chillies finely chopped
2 boiled large white potatoes crushed
Small handful of curry leaves minced
Small handful of mint leaves minced
1 Tbs of ginger garlic paste (or 1/2 Tbs each separately)
1/2 medium lime juiced (about 2-3 tsp)
salt and a lot of black pepper
Directions:
To make cutlet filling:
Step 1: Boil potatoes. Peel and smash with a fork into a coarse mash.


Salt and pepper the onions and then add the 3 cans of tuna drained.
Then add the lime juice. Add the boiled (mashed) potatoes and mix

I like to give my cutlets a peppery kick so I'm heavy on the pepper. Take off the stove and allow to cool completely so you can handle the mixture.
Stuffing and making the Curry:

Clean peppers and cut a slit down the side. Carefully take out all the seeds and membrane. Stuff with cutlet mixture until cavity is full.

In a large shallow skillet add 2-3 tsp of canola oil and fry onion, green chilies, mustard seeds, cumin seeds, fennugreek seeds, cinnamon stick, salt and ginger/garlic paste.


Then gently add the stuff peppers to the pan. Brown the stuffed peppers carefully on all the sides

Once the stuffed peppers are starting to brown mix it with the onion and spice mixture


Cover the skillet and allow the liquid to come to a simmer and occasionally move the peppers so all the sides get simmered in the liquid.
Finally add the lime juice and taste for salt and seasoning. Serve hot or warm with rice dishes. Enjoy.
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