It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.
The cereja roxa*.
Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.
If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.
Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.
And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.
It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.
It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.