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Stuffed Banana Peppers

Hey lovely people I am going to do this post list first because it is kind of labor intensive so hear it goes.

You will need either 1 large can of tuna, mackerel, salmon, sardines, or 2 cans of crab meat drained.
drain the liquid from the fish in a bowl to reserve for later and the fish in another bowl then keep them to the side for now.
6 to 10 banana peppers make a slit in them and do not cut through just only cut the top of the chili. remove seeds and set aside.
1 can of coconut milk unsweetened
Curry Powder this is enough for a single use make before attempting to make this dish emty the contents in a small bowl and move on.
1 large potato either boil it with the jacket on for 20 minutes whole then drain or nuke it for 6 minutes in a microwave. Let cool and skin comes right off then mash.
In mortar and pestle grind 1 pinch each of fenugreek seeds, cumin seeds, mustard seeds, black peppercorns, 1 small piece of broken cinnamon stick. This gets left in the mortar for now. Set aside.
2 pinches of either dessicated or frozen unsweetened coconut,
2 curry leaves
1 onion or shallot cut in half moon slices
1 green chili chopped
1 pinch of either mint or cilantro
2 pinches each of either pink salt, plain sea salt or kosher salt
1 dried red chili crumbled
2 cloves of garlic and 1 small knob of ginger washed peeled and minced
1/4 cup of either corn oil, canola oil or vegetable oil
1 capful of lime juice
2 pinches of hing
2 pinches of turmeric
2 pinches of red chil powder
I dab of tomato paste only for canned fish that is in brine

Here is the method on how to put this together first we are going to stuff the chilies. First of all mash the potato you either boiled or nuked. Add 1 pinch of my curry powder leaving the rest in the in the bowl. The ground masala that is in the mortar and pestle after you transfered contents after curry powder was made gets added to the mashed potato. Add just the canned fish. Use either cilentro or mint here in to the fish mixture, add a pinch shakes of hing. Add a pinch of whatever type of salt from this list you want to use the turmeric and red chili powder. MIx and use this to stuff the chilies. Make sure the mixture is marble size to use it in the cavity of the chilies very gently. You do not want to tear your chili so rough handling them is a no no.

Now for the curry; add the oil on high heat in a pot and then add the hing, curry leaves and the mustard seeds, fenugreek seeds and cumin seeds needs to crackle and this must be added whole, your shallot or onion and let them brown. Add garlic, ginger, chopped green chili crumbled red chili, the rest of the curry powder, salt, coconut, turmeric, red chili powder, either mint or cilantro, now add the brine from the fish or the tomato sauce that comes in a large can of sardines because they are packed in tomato sauce only instead of brine, the lime juice, for fish that is packed in brine only add a dab of tomato paste, coconut milk and you keep stirring in between the whole entire time to keep things from burning with heat reduced to low. Now place the stuffed chilies in to this lovely sauce and let cook for 10 minutes then cover and let sit for 5 minutes before serving.

Fellow diabetics I want to ask you to be careful and I am asking you just to indulge in this yummy dish by taking care not to have huge spikes in your glucose levels. I have to do this dance along with your because I have been doing it for over a year now and very careful about what I am eating. I was going to say rice is great to go with this dish but just ever be mindful that the carb exchange I used in here was a potato and sometimes both give huge spikes in glucose levels. Cheers.

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