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Harissa-Sauce
Main Ingredients | Red capsicums, Coriander seeds |
Cuisine | Other Cuisines |
Course | Gravies, Sauces and Stocks |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Harissa Sauce
- 2 medium red capsicums
- 2 tablespoons coriander seeds
- 2 tablespoons caraway seeds (shahi jeera)
- 4 garlic clovesÂ
- 2 tablespoons olive oil
- 1 tablespoon red chilli paste
- Salt to taste
- 1/2 teaspoon sugar
- Crushed black peppercorns to taste
- 1/2 teaspoon red chilli flakes
- 1 tablespoon vinegar
- 4 tortillas
- Vegetarian or non vegetarian mixture as required
Method
- Heat a non-stick pan, add coriander seeds and caraway seeds, mix and dry roast over medium-high heat till fragrant. Transfer into a blender jar, cool slightly and grind into a coarse powder.
- Skewer each bell pepper on the tip of a knife, baste with oil and roast over direct flame, rotating the knife ,till the skin gets charred on all sides. Put them into a bowl, cover with cling wrap, let it stand for 10 minutes. Peel, seed and coarsely chop them.
- Put the capsicums and garlic into a blender jar and blend into a smooth puree.
- Heat oil in a non-stick pan, add the ground puree and saute for 1 minute. Add red chilli paste and mix. Add 1 teaspoon ground spice powder, salt, sugar, crushed black peppercorns and red chilli flakes and mix well. Add vinegar, mix and cook till the oil separates. Remove from heat.
- Spread a dollop of this sauce on each tortilla, and place your choice of vegetarian or non-vegetarian topping over it. Serve it with the remaining harissa sauce as a dip.
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