Capsicum Curry (curry milagai)


  • 4 medium capsicums
  • ¾ – 1 cup water
  • 2 teaspoons Sri Lankan chili powder
  • Salt to taste
  • 1/3 cup red onion sliced
  • 2 cloves garlic finely chopped
  • Curry leaves
  • 1 tablespoon oil

Curry Powder:

  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • ¼ teaspoon fennel seed
  • 3 cloves
  • ¼ inch cinnamon stick
  • 1 cardamom pod


Curry Powder:

  • Dry roast all the curry powder ingredients and grind them to a powder and set aside
  • Split capsicum length wise and discard seeds and pith
  • Slice each half into very thin strips and then cut them diagonally into 2 – 3 pieces
  • Place capsicum, water, chili powder, salt in a covered saucepan and cook in a medium flame until the gravy thickens and capsicum is ¾ cooked
  • Add 1 teaspoon of prepared curry powder (add more or less depending on your flavor)  and cook on low flame for another 3 – 4 minutes
  • Meanwhile add oil to skillet and add onion and garlic and sauté until they are golden
  • Add curry leaves and fry for another minute
  • Transfer this into the curry and mix well

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