To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar.
2.
Heat the oil and sauté onion and tomatoes. Add salt, chili powder
and the un-roasted curry powder. Leave the mixture to cool slightly
and spoon it into the bell pepper shells. Drizzle with coconut
milk and put under a hot grill for 5 - 6 minutes or until the
coconut milk has infused into the mixture, but before the bell
pepper loses of its crunchiness.
Chef’s
tip:
This can be put into the microwave oven for 2 - 3 minutes on high, instead of the grill.
Rice Accompaniments
Chef’s
tip: