Quote:
Originally Posted by jimbuna
Ah, right, then yes the peppers of the mild variety would go with a salad side dish perhaps but those of the hotter variety I would blend with a mix of spices and fry in ghee before adding to the onion stock.
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The salad dish of grilled peppers is served with a mix of garlic, olive oil and parsley, beter known as the Trieste Sauce.
I believe you are talking about curry, I'll google up a recipee, always heard about it, never ate it