The Big Boys Curry Book

Mixed Peppers, Colourful stir fried peppers

This well stocked shop is typical of Kochi

Another of my own recipes that draws on the typical Keralan style to create a colourful mix of the Mediterranean and India. This is quite simple and can be used as an accompanying vegetable for a larger feast. How long you cook the peppers is entirely up to you. I like mine just on the hard side, some prefer them soft. The longer you cook sweet peppers (capsicum) however, the sweeter they will be. This will serve 3 or 4 people as a side dish or 2 as a main dish.


  • 3 small sweet peppers in red, yellow and green, de-cored and chopped roughly
  • 1 small onion, sliced
  • 1 tsp. mustard seed
  • 10 curry leaves, chopped roughly
  • 3 green chillies, chopped.
  • 1 tsp. cummin seed.
  • 1 tbsp. ghee or oil.
  • 1/2 cup of water.
  • Salt to taste


  1. Add mustard seed and curry leaves. Fry until the mustard just starts to crackle
  2. Fry onion 'til light golden, medium heat
  3. Add cummin seed and fry on for another 30 seconds
  4. Add chillies and peppers, fry on for 2 minutes at high heat, stirring constantly.
  5. Add water and salt, bring to boil, reduce heat, cover and simmer. Stir occasionally until peppers are to your liking.

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